DICK CAKE RECIPES

Steps:

• Butter a 1.2-litre pudding basin. Sift the flour, baking powder and a pinch of salt into a large bowl and, using your fingertips, rub in the butter. Stir in the suet, sugar, lemon zest and currants. Stir in the egg and add enough milk to mix to a soft consistency. 

  Spoon into the basin. Cover with buttered kitchen foil, making a pleat across the centre, and tie with string. 

  Steam for 2 hours or until well risen and firm. If you don’t have a steamer, place the pudding in a large saucepan on an upturned saucer. Pour boiling water to halfway up the basin, then cover and steam for 2 hours. Check the water level every now and then, and top up if you need to. To serve, turn out onto a warm plate and pour over the golden syrup. 

Steps:

• Preheat oven to 200ºC. In a saucepan over low heat, melt butter. Stir in honey, rosemary, and garlic powder and season with salt and pepper. Place carrots on a large baking tray. Pour over glaze and toss until coated. Roast until caramelised and glazed, 35 to 40 minutes. Garnish with thyme, if desired, before serving.