Instruction

• Put the flour and salt in a bowl
• Add the suet, currants, sugar, lemon and orange zest
• Pour in 150ml milk and mix to a firm but moist dough, adding the extra milk if necessary
• Shape into a fat roll about 20cm long
• Place on a large rectangle of baking parchment
• Wrap loosely to allow for the pudding to rise and tie the ends with string like a Christmas cracker
• Place a steamer over a large pan of boiling water, add the pudding to the steamer, cover and steam for 1 1/2 hours
• Top up the pan with water from time to time
• Remove from the steamer and allow to cool slightly before unwrapping
• Serve sliced with custard