Spotted Dick

Grease a 900 ml pudding basin thoroughly with the softened butter, coating the base and sides completely. Cut a circle of baking parchment to fit the base and press it in.

Combine the sifted flour, vegetable suet, caster sugar, currants, lemon zest, mixed spice, and salt in a large mixing bowl, stirring until evenly distributed.

Pour in the cold milk and mix with a wooden spoon until a soft, slightly sticky dough comes together — it should hold its shape but not be stiff.

Spoon the dough into the prepared pudding basin, smoothing the top level with a spatula.

Cut a double layer of baking parchment large enough to overhang the basin by 5 cm, make a single pleat across the centre to allow for expansion, and place it over the basin. Secure tightly with kitchen string tied under the rim, then cover with a layer of foil pleated in the same way and tie again.

Place a folded tea towel or an upturned heatproof saucer in the base of a large, deep saucepan and set the pudding basin on top. Pour in enough boiling water to come halfway up the sides of the basin.

Bring the water back to a steady simmer over medium heat, then cover the pan with a lid and steam for 90 minutes, checking every 30 minutes and topping up with boiling water as needed to maintain the level.

While the pudding steams, whip the double cream and icing sugar together in a chilled bowl until the cream reaches soft, billowing peaks, then refrigerate until needed.

Remove the basin from the pan using oven gloves, cut away the string, foil, and parchment. Run a palette knife around the inside edge of the basin, place a warmed serving plate on top, and invert firmly to turn the pudding out.

Slice into four generous wedges and serve immediately with the lightly whipped cream alongside.