Spotted Dick

Ingredients

·        25g soft butter

·        350g plain flour

·        2 tbsp baking powder

·        150g shredded suet

·        75g caster sugar

·        150g currents

·        25g butter, melted

·        Zest and juice of 2 lemons

·        1 egg

·        150 ml milk

·        150ml double cream

Method

Butter a piece a greaseproof paper measuring about 60cm in square with the soft butter.  Place all the dry ingredients in a bowl, then add the melted butter.  Stir in the lemon juice and zest, egg and while stirring slowly add the milk and cream until you reach a dropping consistency.  Spoon the mixture into the paper and roll up into a sausage shape about 6cm in diameter.  Don’t roll the paper too tight, otherwise the mixture will not rise and be light when cooked.  Tie at the ends with string and place the pudding in a hot steamer, fitted with a lid, and steam for about 1 ¼ hours until cooked.  Remove the pudding from the steamer and unwrap from the paper, then spoon into the bowls.  Serve with custard or vanilla ice cream.

Fruit and Honey Cereal Bars

Ingredients

·        300g porridge oats

·        100g Demerara sugar

·        1 ½ tbsp thin honey

·        110g mixed dried tropical fruit, such as mango, pineapple and papaya, roughly chopped

·        100g unsalted butter

Method

Heat the oven to 180 degrees Celsius.  Line a shallow baking tin about 24x12cm, with baking parchment.  Put the oats, sugar and honey into a large bowl, add the chopped dried fruit and stir well.  Melt the butter in a pan over a low heat, then pour into the oat mixture and mix thoroughly.  Turn the mixture into the lined tin and spread evenly.  Press down firmly with the back of a spoon.  Bake for 15-20 minutes or until golden brown.  Leave to cool in the tin, then cut into squares.