My Mums Spottier Dick

This is a proper "blokes" pudding — loads of custard, a little warmed syrup over the top and even some cream. Superb!
  • Level: Easy
  • Total: 3 hr 15 min
  • Prep: 15 min
  • Cook: 3 hr
  • Yield: 6 servings
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4 ounces (115 grams) suet

4 1/2 ounces (120 grams) dried apricots, chopped

8 ounces (240 grams) raisins or sultanas

1 orange, zested

4 1/2 ounces (120 grams) plain flour

4 1/2 ounces (120 grams) sugar

4 1/2 ounces (120 grams) bread crumbs

2 tablespoons grated ginger (or to taste)

Pinch grated nutmeg

Pinch salt

1 egg, beaten

1 pint (140 milliliters) milk


  1. Grease a 3-pint (1 liter) pudding basin. Mix all the ingredients together, except the egg and milk. Add the beaten egg and milk and mix well. (I do this in a mixer but you can do it by hand, no problem.)
  2. Put the mixture in the basin, cover with tin foil or a cloth, and put the basin in a pan with water half-way up the sides of the basin. Bring the water to a boil, put on a tight-fitting lid, and simmer for 3 hours, remembering to top up with (add more) boiling water now and then.
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