Treacle sponge spotted dick

We’ve combined two old-fashioned favourites.

SERVES 10 PREP 25min, plus standing COOK 2hr 5min

• 300g (11oz) currants

• Juice 2 lemons

• 150ml (5fl oz) golden syrup

• 1tbsp vanilla extract

• 100g (3½oz) unsalted butter, softened, plus extra to grease

• 200g (7oz) self-raising flour

• 100g (3½oz) shredded suet

• 75g (3oz) golden caster sugar

• 4 medium eggs, beaten

1 In a medium pan, gently heat currants, lemon juice and 50ml (2fl oz) water, covered, for 5min. Off heat, stir in 50ml (2fl oz) of the syrup and vanilla extract. Set aside to cool briefly.

2 Grease a 1.1 litre (2 pint) pudding basin. Pour 50ml (2fl oz) of the syrup into the basin. Put a 35.5cm (14in) square of foil on top of a square of baking parchment the same size. Fold a 4cm (1½in) pleat across the centre and set aside.

3 In a food processor, whizz flour and butter (or by hand, in a large bowl, rub in the flour and butter with fingertips) until mixture resembles breadcrumbs. Stir in the suet and sugar, then the soaked fruit mixture and eggs until combined.

4 Spoon pudding batter over syrup in basin. Put pleated foil and parchment (foil-side up) on top of basin; smooth down to cover. Using a long piece of string, tie securely under lip of basin, loop over again and tie as a handle.

5 To cook, put a heatproof saucer in the base of a large, deep pan (which has a tight-fitting lid). Lower in the prepared pudding and pour enough freshly boiled water (trying not to get any on top of the pudding) to come halfway up the sides of the basin. Cover pan with the lid, return to boil; reduce heat and simmer for 2hr, topping up water as necessary.

6 Carefully lift pudding out by string handle and leave to stand for 10min. Remove foil and baking parchment, invert pudding on a plate. Drizzle with remaining syrup and serve with custard, if you like.

PER SERVING: CALS 414; FAT 19g; SAT FAT 11g; CARBS 54g