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Cranberry & Raisin Spotted Dick

 

Serves 6

1¾ hrs
 

442 Kcals/serving

Fat 19g (8.9g sat)
per portion

 Suitable for freezing

 

Self-raising flour 250g (9oz)

Ground cinnamon ¼ tsp

Shredded suet 125g (4½oz)

Orange 1, grated rind only

Milk 175ml-200ml (6-7fl oz)

Dried cranberries 75g (3oz)

Raisins 75g (3oz)

Caster sugar 75g (3oz)

Custard or cream to serve

 

1 Stir together flour, cinnamon, suet and orange rind in a bowl. Pour in milk, starting with 175ml (6fl oz), and adding a little more at a time until you have a moist but firm dough.

2 On a lightly floured surface roll dough out to a rectangle 20x28cm (8x11in). Mix together remaining ingredients and scatter over dough. Roll up as if making a Swiss roll from narrow end. Push any fruit that falls out back into the ends. Wrap in greaseproof paper and foil, making a pleat in each, twisting the ends to form a seal (like a cracker) and tie with string.

3 Cook in a large steamer set over a pan of boiling water for 1½ hours. Check water level.

4 Allow to cool slightly before unwrapping. Serve in thick slices with custard or cream.


A Dairy Diary 2015 recipe

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Cranberry and Raisin Spotted Dick

 

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