Making it from scratch is not so difficult, it's so much better than canned pudding. One of the things that I have loved saying since I was a child. Spotted Dick without the currants or raisins is just dick!
4oz raisins
2oz currants
3oz dark brown sugar
Grated zest of 1 unwaxed lemon
8oz self-raising flour plus extra for dusting
4oz shredded suet
Pinch of salt
2 fl oz milk
In a small bowl mix the raisins, currants, sugar and lemon rind for the filling.
Sift the flour into a large mixing bowl; add the suet and the salt and rub together to combine. Add a little milk and using a knife cut through the mixture, adding more milk little by little until it comes together. Finally use your hands to combine into a soft, elastic dough. Add more milk if necessary.
Place the dough on a lightly floured surface and roll into a rectangle approx (8 x 12 inches).
Evenly spread the pudding filling mixture over the dough leaving a 1/2 inch border. Paint the border with a little cold water. Roll up carefully from the narrow end.
Soak a clean tea towel or cloth napkin in boiling water for a few minutes, squeeze to remove excess water.
Wrap the suet roll pudding in the napkin twisting at each end at securing with kitchen string.
Steam the pudding roll for 2 hours in a steamer. Alternatively, wrap the pudding suet roll in foil and bake in a hot oven (400 degree) for 1 hour 30 mins.)
Unwrap immediately, cut into thick slices and serve in warmed bowls with lashings of custard.