For Spotted Richard 3 tbsp. unsalted butter, melted, plus more for greasing 2 1⁄4 cups flour 5 oz. beef suet, chilled and grated 1 cup dried currants 1⁄2 cup sugar 1 tbsp. baking powder 2⁄3 cup heavy cream 2⁄3 cup milk Zest of 1 lemon, plus 2 tbsp. fresh juice For Custard Sauce 4 eggs 3 tbsp. sugar 1 cup milk 1 1⁄2 tsp. vanilla extract
Make the spotted Richard:
1 Grease a 2-liter steamed pudding mold or individual souffle cups with butter; set aside.
2 In the bowl of a stand mixer fitted with a paddle, combine flour, suet, currants, sugar, and baking powder.
3 Add butter, cream, milk, lemon zest, and juice; mix until a thick batter forms. Pour into prepared mold and cover with lid.
4 Bring 10 cups water to a boil in a large stockpot fitted with a pasta strainer or steamer insert. Place pudding in pot; cover pot and steam until cooked through, 1 1⁄2–2 hours.
5 During cooking, add boiling water to pot, as needed, to ensure that water level stays 2" up the sides of the mold; let pudding cool slightly.
Make the custard (crème anglaise):
6 Whisk eggs and sugar in a bowl until fluffy.
7 Bring milk to a boil in a 2-qt. saucepan. While whisking constantly, slowly pour milk into egg mixture.
8 Return mixture to saucepan; heat over medium heat. Cook, stirring occasionally, until sauce is very thick, about 15 minutes. Remove from heat and stir in vanilla.
9 To serve, uncover and invert spotted richard onto a serving plate; pour sauce over the top or cut pudding into slices and serve sauce on the side.