Spotted Dick

 

2 cups flour

2 cups fresh bread crumbs, store bought can work.

1 cup sugar

2 tea. baking powder

1 tea. salt

2 tea. cinnamon, ground

1/4 tea. nutmeg, ground

1/4 tea. cloves, ground

2 sticks of cold butter, cut into pieces

1/2 cup dark raisins

1/2 cup white raisins

1 cup dried currents or cranberries

3/4 cup milk

 

Traditional:

Fill a large pot with water, top with a rack and then a inverted shallow bowl on top of that. Boil the water in the large pot then bring down the heat to a simmer. Grease a 2 quart heatproof bowl with a tight fitting lid - sit aside.

Whisk together flour, bread crumbs, sugar, baking powder, cinnamon, salt, nutmeg, and cloves. Add in the cold butter and mash between fingers or with a pastry blender until it resembles a course meal. Toss in the raisins and currents (or cranberries). Fold in the milk, raisins and currents (cranberries). Pour into the greased bowl and press down the mixture with a spatula well. 

Cover the dish with a heat proof lid, making sure it's tightly sealed. Place it into the large pot of simmering water. The water should come up about half way up the sides of the pudding dish. Steam for 3 hours. Replenish the water in the large pot as necessary. Remove the pudding from the pot and uncover it. Invert the pudding onto a plate. Serve warm with custard (if desired).

 

Oven method:

Preheat oven to 350 F. Grease a baking pan and sit aside.

Whisk together flour, bread crumbs, sugar, baking powder, cinnamon, salt, nutmeg, and cloves. Add in the cold butter and mash between fingers or with a pastry blender until it resembles a course meal. Toss in the raisins and currents (or cranberries). Fold in the milk, raisins and currents (cranberries). Pour mixture into the greased baking dish and press down the mixture with a spatula. Bake for 30 to 35 minutes or until the cake springs back when touched. Serve warm with custard (if desired).

Source: Harry Potter Unofficial Cookbook