baking powderif using self-raising flour, use 1 tsp instead2½ tsp
cinnamon~1 tspest.
salt¼ tsp
nutmegfreshly grated~¼ tspest.
currantsor other dried fruit~1½ cupsest.
sugar~½ cupest.
beef suetor vegetable suet; may substitute grated cold butter or other baking fat~½ cupest.
lemon or orange zesteither or both~1est.
milkwhole or semi-skimmed
~1 cupest.
vanilla extract1 tsp
Steps
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1
Prepare a 1-litre pudding bowl by greasing and flouring it, and line the bottom with a small circle of parchment paper.
2
Sift the flour, baking powder, and cinnamon into a medium mixing bowl. Use 2½ tsp baking powder if using all-purpose flour, or 1 tsp if using self-raising flour. Add ¼ tsp salt.
3
Grate fresh nutmeg into the dry mixture and use your fingers to push through any lumps in the sieve.
4
Add the currants (or other dried fruit) and sugar to the dry ingredients.
5
Add the beef suet (or vegetable suet, or grated cold butter if unavailable). Thoroughly mix all the dry ingredients together.
6
Add the lemon or orange zest (or both) and mix in with your fingers.
7
Add the milk and 1 tsp vanilla extract. Use a wooden spoon to bring the mixture together, then finish with a bowl scraper. If the dough is too sticky, dust with a little flour.
8
Transfer the pudding dough to the prepared pudding bowl and gently press down with your fingers or spatula.
9
Cut a large circle of parchment paper with a pleat down the middle for expansion. Fasten it to the bowl with food-safe twine or a strong elastic band.
10
Place the bowl in a steamer with plenty of simmering water, ensuring it is centered, and cover with the steamer lid.
11
Turn the heat down to the lowest setting and let the pudding steam gently for 2 hours. After 1 hour, check the water level to ensure the steamer doesn't boil dry.
12
Once cooked, carefully turn off the heat and remove the steamer from the cooker. Place the steamer on a wire rack and carefully lift the bowl onto a cutting board or wire rack.
13
Cut the twine or elastic band and remove the parchment paper. Let the pudding rest on the board for about 5 minutes.
14
Turn the pudding out onto the board, peel off the parchment circle, and slice with a sharp knife onto a serving plate or dessert bowl. Serve with hot vanilla custard.
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