Spotted Dog

• 4 cups flour
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 2 eggs, lightly beaten
• 1/4 teaspoon ground nutmeg
• 1 3/4 cups dried currants
• 1/2 pound suet, finely grated
• 1 cup milk

1. In a large bowl, mix the flour, sugar, salt, cinnamon and nutmeg.
2. Stir in the currants, breaking them apart (the flour will coat them and keep them from clumping together).
3. Mix in the suet.
4. Add the milk and eggs, and work the mixture thoroughly with your hands.
5. Scrape the batter into a greased six-cup pudding-basin.
6. Tie a well-floured cloth over the pudding.
7. Put the pudding in a pot of boiling water, cover, and steam for two hours.
8. Unmold and serve hot, accompanied by custard sauce.

flour, sugar, salt, ground cinnamon, eggs, ground nutmeg, currants, suet, milk

Taken from cooking.nytimes.com/recipes/1125 (may not work)