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Ingredients
- 175g/6oz plain flour
- 1 teaspoons baking powder
- 100g/4oz sugar
- 11⁄2 teaspoons ground ginger
- 150g/5oz fresh breadcrumbs
- 50g/2oz sultanas
- 100g/4oz currants
- 100g/4oz suet, grated
- 2 teaspoons finely grated lemon zest
- 2 eggs, lightly beaten
- 175ml/6fl oz milk
Instructions
- Sift the flour, baking powder, sugar and ginger into a large bowl. Add
the breadcrumbs, sultanas, currants, suet and lemon zest. Mix with a
wooden spoon. - Combine the egg and milk, add to the dry ingredients and mix well.
Add a little more milk if necessary, then set aside for 5 minutes. - Lay a sheet of baking paper on a work surface, and form the mixture
into a roll shape about 20cm/8in long. Roll up the pudding in the paper
and fold up the ends – but do not wrap too tightly. Wrap in a tea towel,
put it in the top of a steamer, cover and steam for 11⁄2 hours. Do not let
the pudding boil dry – replenish with boiling water if necessary as the
pudding cooks. - Serve with hot custard or fresh cream.
