- 350g plain flour
- 2 level tsp baking powder
- 175g shredded suet
- 125g soft brown sugar
- 175g currants
- 1 unwaxed lemon, zest of
- 1⁄2 level tsp mixed ground spice
- 170ml whole milk
Fill a steamer with water and put on the heat. Grease six basins and line the bases with baking paper. Cut six pieces of baking paper large enough to cover the tops and rims of the basins and make a pleat in the middle of each to allow for the puddings to expand during cooking.
Sift the flour and baking powder into a large bowl. Stir in the shredded suet, brown sugar, currants, lemon zest and mixed spice, then add just enough milk to make a soft dough consistency. Transfer to the basins, cover the tops with foil and tie with string.
Steam for 40 minutes, then remove the foil and turn out.
Serve with custard.