Spotted Dick

• 3/4 c (1 1/2 sticks) cold unsalted butter, cut into small pieces, plus more softened for pudding mold
• 2 1/2 c all-purpose flour
• 1 T baking powder
• 1 tsp salt
• 1/2 c sugar
• 3/4 tsp finely grated lemon zest, plus 1 T fresh lemon juice
• 3/4 c currants
• 4 large eggs, lightly beaten
• 1/3 c whole milk
• vanilla ice cream (or custard sauce if you want to be authentic) for serving

Grease a 2 quart pudding mold with the softened butter.

Whisk together flour, baking powder, and salt in a large bowl. Using a pastry blender or your fingers, cut in butter until pieces are no larger than small peas. Stir in sugar, lemon zest, and currants. Stir in lemon juice, then eggs and milk; stir until combined.

Spoon batter into prepared mold.  Snap lid onto mold. Set mold on a rack in very large pot. Add enough water to come halfway up the sides of the mold.  Bring the water to a boil, then reduce the heat until the water is at a simmer.  Cover the pot and steam pudding, maintaining water at a simmer until tester inserted in center of mold comes out clean, about 2 hours.

Place pudding mold on a wire rack. Let cool 10 minutes. If needed, run a knife around edge of bowl to loosen; invert pudding onto a serving plate.  Serve warm with vanilla ice cream or custard sauce.