Ingredients:

  • 250g all-purpose flour
  • 125g shredded beef suet
  • 75g granulated sugar
  • 1 tsp baking powder
  • 1 pinch sea salt
  • 150ml whole milk
  • 150g dried currants
  • 1 large lemon, grated zest of
  • 1 tsp vanilla extract
  • 10g butter (for greasing basin)

Instructions:

  1. Grease a 1.2-liter pudding basin thoroughly with butter. Place a small heat-proof saucer upside down in the bottom of a large pot. Fill the pot with enough water to reach halfway up the side of the basin and bring to a gentle simmer.
  2. In a large mixing bowl, whisk together the flour, suet, sugar, baking powder, and salt. Stir in the dried currants and lemon zest.
  3. Make a well in the center of the dry ingredients and pour in the milk and vanilla extract. Mix with a butter knife until a soft, slightly tacky dough forms, taking care not to overwork the gluten.
  4. Spoon the dough mixture into the prepared basin and level the top. Cover with a pleated layer of parchment paper followed by a pleated layer of aluminum foil.
  5. Tie the covers tightly with kitchen string to create a waterproof seal. Lower the basin into the simmering water. Cover the pot with a tight-fitting lid and steam for 2 hours, topping up with boiling water as needed to maintain the level.
  6. Carefully remove the basin from the pot. Let it stand for 5 minutes before inverted onto a serving plate. Serve warm with custard.