My attempts at the conversion failed, but I did find this recipe. Its not quite the same but fairly close. It substitutes butter for suet and currents for raisins

Pat x

RECIPE INGREDIENTS


1/2 cup brandy

3/4 cup currants

5 tablespoons unsalted butter

1/2 cup sugar

3 eggs

1 2/3 cups self-rising flour

1 teaspoon baking powder

2 tablespoons light corn syrup or golden syrup, plus 1/4 cup, for serving

Light cream (single) , for serving





RECIPE METHOD


Heat the brandy until it is just warm to the touch. Place the currants in a bowl and pour in the warmed brandy. Set aside for at least 3 hours.


Preheat oven to 350 degrees F. Butter four 1-cup pudding molds, custard cups or ramekins. Fill a baking dish (large enough to hold the molds) half-full with water. Place in oven.


Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the sifted flour and baking powder and beat. Add the currants and brandy and stir.


Pour the batter into the molds, filling them three-fourths full. Cover loosely with aluminum foil and place in the baking dish. Cook for 45-50 minutes, or until a skewer inserted in the middle of a pudding comes out clean and they are puffed and golden.


Place the extra syrup in a small saucepan and cook over low heat for 3-4 minutes, until warm.


Serve the Spotted Dick warm with cream and the warmed syrup.