British
White Sauce
A smooth and reliable white sauce made with butter, flour and milk, ideal for lasagne, pasta…
British Spotted Dick
A traditional British suet sponge pudding studded with currants, steamed for hours, served with hot custard.
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15 minPrep🔥
3 hrCook🍽️
6Serves📊
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Ingredients
- 250g self-raising flour
- 125g shredded suet
- 100g currants
- 60g sugar
- 1 tsp baking powder
- Zest of 1 lemon
- 200ml milk
- Hot custard to serve
Instructions
- Mix dry ingredients.
- Add zest and milk; mix to a soft dough.
- Shape into a log; wrap in lightly greased greaseproof paper, then foil; tie ends.
- Place in a large pot of simmering water (not boiling); steam 2.5-3 hours.
- Top up water as needed.
- Unwrap; slice; serve with hot custard.
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Tara’s tips
- Top up the water during steaming — never let it run dry.
- Generous custard is essential.
Serving suggestions
- Always with custard.
Storage & reheating
Best fresh; keeps 2 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Why suet?
Traditional British steam-pudding fat — gives the proper texture.
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