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Spotted Dick with Zymurgorium Marmalade Gin

A boozy take on an absolute classic
Cook Time 1 hour
Servings 2
Author Charlie H-S

Ingredients

  • 125 g Self-raising flour
  • 65 g Shredded suet beef or vegetarian, whichever suits
  • 90 g Currants
  • 40 g caster sugar
  • Finely grated zest 1 lemon
  • Finely grated zest 1 small orange
  • 75 ml Semi skimmed milk give or take a little - see recipe
  • 50 ml Zymurgorium Manchester Marmalade Gin
  • Good pinch of salt

Instructions

  1. The night before you want to make this, put the currants and the gin in a bowl and leave to soak.
  2. The next day, put all the dry ingredients in a bowl, including the currants and any leftover gin.
  3. Mix and add a splash of milk at a time, until it all comes together in a sticky, but firm dough.
  4. Roll into a sausage and gently wrap in greased parchment paper, or put into a well greased pudding bowl and cover with greased parchment.
  5. Put into a steamer with the lid on for 45-60 minutes.
  6. Remove carefully from the steamer, and let it cool a little before slicing.
  7. Serve with lots of proper custard.

Recipe Notes

If you're worried the gin will be a little punchy, half and half it with tonic for something a little lighter.