Makes 6-7 helpings
300g plain flour
150g caster sugar
1/2 (2.5 ml) spoon salt
2 (5ml) spoons baking powder
150g shredded suet
150g chopped currants
flour for dusting
Sift the flour, sugar, salt, and baking powder together. Add the
suet, chopped currants, and enough cold milk to make a soft but
not sticky dough. Shape into a roll. Lay the dough on a scalded,
well-floured pudding cloth and roll up loosely. Tie up the ends of
the cloth. Put into a saucepan of fast-boiling water, reduce the
heat, and simmer for 2 to 2 1/2 hours. Drain well and unwrap.
Slice and serve with any custard or sweet sauce, or with warmed
golden syrup and cream.