Ingredients
- Self-raising Flour (250g)
- Suet (125g)
- Currants (175g)
- Caster Sugar (80g)
- Milk (150ml)
- Lemon (Zest of 1)
- Orange (Zest of 1)
- Salt (pinch)
- Custard (to serve)
Instructions
Steps
- In a mixing bowl, combine self-raising flour and a pinch of salt.
- Stir in suet, currants, caster sugar, and the zest of lemon and orange.
- Gradually add 150ml milk to form a firm yet moist dough, adjusting with extra milk if needed.
- Shape the dough into a roll about 20cm in length. Place it on a large piece of baking parchment, wrap loosely, and tie the ends off with string.
- Set up a steamer over a pot of boiling water, then add the wrapped pudding. Cover and steam for 1.5 hours, checking the water level occasionally.
- Once done, remove the pudding from the steamer, let it cool slightly, unwrap, and slice to serve with custard.