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A LITTLE EFFORT

SERVES 6 PREP 10 mins COOK 1 hr

FOR THE SPOTTED DICK butter, for greasing 300g plain four 2 tsp baking powder 150g shredded suet 75g caster sugar 110g currants fnely grated zest 1 lemon about 200ml milk FOR THE CUSTARD 200ml milk 200ml double cream 6 egg yolks 75g caster sugar

1 For the spotted dick, grease a 1-litre pudding basin with butter, then line the base with a disc of baking parchment. Put the four, baking powder, suet, sugar, currants and lemon zest in a bowl and mix to combine. Gradually stir in the milk to make a soft but frm dough. (You may not need all of it.) Push the mixture into the basin. 2 Cover with a piece of baking parchment with a pleat folded down the middle. Tie around the edge with string to secure, then place a damp cloth or tea towel over the top. Tie once more with string to secure the tea towel. 3 Place the basin in a large saucepan and fll the pan two-thirds of the way up the side of the basin with water. Cover, bring to the boil and simmer for 1 hr. 4 For the custard, put the milk and cream in a saucepan and bring to a simmer. Put the egg yolks and sugar in a bowl and whisk together until light and frothy. Pour the hot milk mixure onto the eggs, a little at a time, and stir well. Pour the mixture back into the pan and cook over a low heat, stirring with a wooden spoon, until just thickened enough to coat the back of the spoon. 5 To serve, carefully turn out the pudding onto a warm plate and slice thickly. Pour overcustard and serve. For extra helpings of tune into

on BBC Two on Sunday

mornings. You can catch James cooking live at the BBC Good Food Show: Summer in the City at ExCel in London from 20-22 May. For more information and tickets, visit or call 0844 581 1355.