Recipe of the week

Spotted Dick

This scrumptious pudding is perfect for National School lunch week 14-18 October and also National Baking Week 14-20 October!


Serves 4-6


  • 225g self-raising flour
  • ½ tsp salt
  • 100g vegetable suet or shredded suet
  • 100g raisins
  • 150 ml water


  1. Sieve the flour and salt together into a bowl
  2. Add the suet and mix well, add the raisins and stir through the mixture.  Pour the water onto the flour. Cut with a round-bladed knife through the mixture until all the water has been absorbed
  3. Turn the dough on to a floured board and knead very lightly for a minute or two
  4. Place a pan of water on to boil
  5. Grease a 500 ml (1 pint) pudding basin. Shape the dough into a ball and put into the basin. Cover and leave to relax for 5 minutes
  6. Stand the basin in the boiling water and boil steadily for 2 hours
  7. Remove the basin and let the pudding stand for a minute or two. Turn out and serve with custard
  8. You can replace the raisins with currants or dried dates or a combination of the dried fruits