- Serves: 4-6
- Cook Time: 2 hours 30 minutes
- Prep Time: 20 minutes
- Effort: easy
For the dough
- 115 g self-raising flour
- 50 g freshwhite breadcrumbs
- 70 g shredded suet
- 100 ml milk, approx
For the filling
- 160 g cooking apples, peeled and cored weight
- 185 g muscatel raisins
- 75 g light brown sugar
- 1/4 tsp mixed spice
- 1 small lemon, zest only
For the custard
- 1 large vanilla pod
- 275 ml double cream
- 3 large egg yolks
- 1 tsp cornflour
- pinches turmeric
1. Make the filling first: chop the apple coarsely and mix together with the remaining filling ingredients and set aside.
2. For the dough: mix the dry ingredients together in a mixing bowl. Add the milk and form into a smooth ball. Add more milk if too dry.
3. Lightly flour a board and roll out the dough into a rectangle about A4 size. Spread the filling over the dough and roll up like a Swiss roll. Wrap in baking parchment and then in foil, twisting the ends to secure.
4. Steam, covered, for 2 hours.
5. To make the custard: split the vanilla pod, scrape out the seeds and put the pod and seeds into a pan with the cream. Heat, but do not boil.
6. Beat together the egg yolks, cornflour, turmeric and a pinch of salt. Pour over the cream and vanilla, mixing well. Pour into a clean pan and return to the heat. Cook gently for about 8 minutes until thickened.
7. Pass through a medium sieve to remove any bits and the split pod.
8. Remove the spotted dick, allow to rest for about 5 minutes, then unwrap and cut into thick slices. Serve with the custard.
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