Spotted Dick (Currant Steamed Pudding) with Custard Sauce Recipe

Ingredients

For the Spotted Dick

For the Custard Sauce

PREP TIME 20m	COOK TIME 1h30m	TOTAL TIME 1h50m
YIELD 8-10 servings

Make the spotted dick: Grease a 2-liter steamed pudding mold with butter; set aside. In the bowl of a stand mixer fitted with a paddle, combine flour, suet, currants, sugar, and baking powder.
Add butter, cream, milk, lemon zest, and juice; mix until a thick batter forms. Pour into prepared mold and cover with lid.
Bring 10 cups water to a boil in a large stockpot fitted with a pasta strainer or steamer insert.
Place pudding in pot; cover pot and steam until cooked through, 1 1⁄2–2 hours.
During cooking, add boiling water to pot, as needed, to ensure that water level stays 2" up the sides of the mold; let pudding cool slightly.
Make the custard: Whisk eggs and sugar in a bowl until fluffy. Bring milk to a boil in a 2-qt. saucepan.
While whisking constantly, slowly pour milk into egg mixture. Return mixture to saucepan; heat over medium heat.
Cook, stirring occasionally, until sauce is very thick, about 15 minutes. Remove from heat and stir in vanilla.
To serve, uncover and invert spotted dick onto a serving plate; pour sauce over the top or cut pudding into slices and serve sauce on the side.