👨‍🍳 تعليمات

1. 1

   In a large mixing bowl, combine the sifted flour, shredded suet, caster sugar, and currants. Use your fingertips to rub the suet into the flour and sugar until the mixture resembles coarse breadcrumbs. Ensure the currants are evenly distributed.

   ⏱️ 10 minutes
2. 2

   Gradually add the milk, a little at a time, mixing with a knife or spoon until you form a soft, slightly sticky dough. Be careful not to add too much milk; the dough should hold together but not be wet.

   ⏱️ 5 minutes
3. 3

   Lightly flour a clean work surface. Turn the dough out and gently shape it into a rough log or oval shape. Grease a large pudding basin (approximately 1.5 litre capacity) or a heatproof bowl. Place the dough into the prepared basin, pressing it into the shape of the basin. Cover the top tightly with a pleated piece of baking parchment and then a layer of foil, securing them with string. Alternatively, use a reusable pudding cloth tied securely.

   ⏱️ 10 minutes
4. 4

   Place the pudding basin into a large, deep saucepan or steamer. Add enough boiling water to come halfway up the sides of the basin. Cover the saucepan tightly with a lid (or foil if using a steamer) to trap the steam. Steam gently over a medium heat for 2 hours. Check the water level periodically and top up with boiling water if necessary to prevent it from boiling dry.

   ⏱️ 2 hours
5. 5

   Carefully remove the pudding basin from the steamer. Remove the parchment and foil. Invert the pudding onto a warm serving plate. Serve immediately with hot custard poured generously over the top.

   ⏱️ 5 minutes