This traditional dessert recipe will have people coming back for more. Serve with lashings of custard
- 225g (8oz) self-raising flour
- 100g (4oz) shredded suet
- 25g (1oz) caster sugar
- 50-75ml (2-3fl oz) full-fat milk
- 100g (4oz) currants
- 50g (2oz) raisins
- 50g (2oz) dark soft brown sugar
- ½tsp ground cinnamon or mixed spice
- grated zest 1 lemon
- a steamer and a large sheet of buttered foil
1) you can replace the raisins in the recipe for cut mixed peel for a more citrusy flavour. 2) The pudding can also be baked in the oven at 190C, 170C fan, 375F, gas 5 for 1 hour 30 minutes.
Sift the flour into a bowl, add the suet, sugar and a pinch of salt, and stir well. Add the milk gradually, until the mixture forms an elastic, but not too sticky dough.
For the filling, mix together all the ingredients and set aside.
Roll out the dough on a lightly floured surface to a rectangle approximately 20x30cm (8x12in). Evenly scatter the filling over the dough, leaving a 1cm (½in) border. Brush the border with a little milk or water and roll up carefully from the narrow end of the rectangle. Place the roll onto a large sheet of buttered foil and wrap carefully, twisting the ends tightly, but leaving a little space on the top of the roll for the pudding to expand.
Place the pudding in a steamer and steam for 2 hours until cooked through. Carefully unwrap the pudding, cut into thick slices and serve with plenty of hot custard.