8 oz – 225 g self raising flour
4 oz – 110 g shredded suet
3 oz – 75 g sugar
8 oz – 225 g dried fruits of your choice, soaked in cold tea overnight
5 fl oz – 150 ml cold water
Grease a 2 pint – 1.2 litre pudding basin.
Sieve the flour and salt, add the suet, sugar and fruit. Add enough of the water to make a firm dough. Place the dough in the basin and cover securely. Steam for 2 hours. Serve piping hot with plenty of creamy custard.
Note: The term ‘Dick’ was a general name for puddings in the 19th century.