Spotted Dick is one of the classic British puddings. Thanks to the suet, it is actually quite light in texture, and utterly comforting. And it's got fruit in it, so it's one of your 5 a day!
Make the Batter
In a large bowl, mix together the flour, sugar, suet and dried fruit. Grate lemon zest over it. Add the water and stir well.
Prepare the Puddings
Traditionally, Spotted Dick would be made as one large pudding, and you can do that in a big pudding basin, but you'll need to cook it for twice as long as the individual ones.
Butter the inside of your pudding basin(s) and spoon in the mixture. If you can, leave a 2cm (1 inch) space at the top for expansion. Wrap each pud tightly in aluminium foil - I wrap the foil right around the top and bottom of the basin so water can't get in and steam can't get out. If you have too much mixture to leave a gap in the basin, fold a pleat in some greaseproof paper and put that on top of the pud. Then fold a pleat in some foil and secure that over the paper. String may be involved.
Steam The Spotted Dick
You'll need a pan that's large enough to hold your pudding(s). Stand the puds in the pan and pour in boiling water up to about 2cm / 1 inch from the top of the basins. Turn on the heat and maintain a good simmer with plenty of steam coming off. Put a tight-fitting lid on the pan and steam the individual puds for 1 hour, or 2 hours for a large one. After this time, test for doneness by gently pressing the top of the unwrapped pud - it will spring back if the Spotted Dick is cooked. You can also stick a skewer into the centre - it should come out dry.