Ingredients
Units
Scale
- 250g self-raising
- 125g suet (shredded)
- 80g castor sugar
- 180g currants
- 1 lemon zest finely grated
- Pinch salt
- 150ml milk
Instructions
- Put all ingredients into a bowl except the milk.
- Mix lightly with a fork and gradually add the milk until the mixture comes together in a nice moist dough.
- Put the dough into a pre-greased bowl and seal it with two layers of grease-proof paper and secure it with string ready to steam.
- Place the bowl in the steamer and add boiling water halfway up the bowl and bring to a boil.
- I use a stock pot with mason jar lids at the bottom to keep the bowl off the base.
- Once boiling, turn down the heat and place a lid on the steamer, and steam for 90 minutes.
- Check it’s cooked by popping a cocktail stick in the center, if it comes out clean it’s done.
- Leave for 10 minutes before turning it onto a plate to serve with custard.
Yummy
Notes
Prepared, tried, and tested by Monica of The Recipe Hunter: Tried and Tested Recipes from Home Chefs.
Nutrition
- Serving Size: 1
- Calories: 288
- Sugar: 21.6 g
- Sodium: 540 mg
- Fat: 12.1 g
- Carbohydrates: 42.3 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 8.8 mg