Spotted Dick

Before the wiseacres get going, it is a steamed sponge pudding with a
syrup sauce. Here is a recipe from the London Cordon Bleu:

8 oz. self raising flour
pinch of salt
4 oz. butter
2 rounded tablespoons caster (regular) sugar
6 oz. currants, washed
2 eggs
a little milk

Mix salt and flour in a bowl and rub in butter as you would for pastry.
Then stir in sugar and currants. Whisk eggs and stir into mixture. Add a
little milk if needed to thin to dropping consistency. Completely fill to
the top one large or several smaller well buttered ramekins. Top with a
buttered piece of parchment paper. Top this with foil and tie down with
string. Steam for 1 1/2 to 2 hours. Invert on a plate for serving. Top
with a syrup sauce.

Syrup Sauce

Add 1 tablespoon of water to 2 tablespoons light Karo and add a squeeze of
lemon juice. Heat just to the boiling point and immediately pour over
pudding.

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