| 300 g (10 oz) self-raising flour, plus extra for dusting | |
| 150 g (5 oz) shredded vegetable suet | |
| 50 g (2 oz) caster sugar | |
| grated rind of 2 lemons | |
| 200-250 ml (7-8 fl oz) milk or milk and water mixed | |
| 4 tablespoons strawberry jam hot custard, to serve |
| 1. | Preheat the slow cooker if necessary. Put the flour, suet, sugar, lemon rind and a pinch of salt in a bowl and mix well, |
| 2. | Gradually stir in the milk or milk and water to make a soft but not sticky dough. |
| 3. | Knead lightly, then roll out on a piece of floured nonstick baking paper to a rectangle about 23 x 30 cm (9 x 12 inches). Turn the paper so that the shorter edges are facing you. |
| 4. | Spread the janm over the pastry, leaving 2 cm (4 inch) around the edges. |
| 5. | Roll up, starting at a shorter edge, using the paper to help. Wrap in the paper, then in a sheet of foil. Twist the ends together tightly, leaving space for the pudding to rise. |
| 6. | Transfer the pudding to the slow cooker pot and raise off the base by standing it on 2 ramekin dishes |
| 7. | Pour boiling water into the pot to come a little up the sides of the pudding, being careful that the water cannot seep through any joins. |
| 8. | Cover with the lid and cook on high for 3½-4 hours or until the pudding is light and luffy. Lift out of the pot, then unwrap and cut into thick slices. Serve with hot custard. |
| 9. | FOR SPOTTED DICK, grate the rind of 1 large orange and reserve. Squeeze the juice into a saucepan, bring to the boil, add 150 g (5 oz) raisins and leave to soak for 30 minutes. |
| 10. | Make up the pastry as above, adding the orange rind, the grated rind of 1 lemon and the soaked raisins before mixing with enough milk to make a soft dough. |
| 11. | Shape into a log 23 cm (9 inches) long. Wrap in nonstick baking paper and foil, then cook as above. |
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