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1
Sift the flour and salt into a mixing bowl.
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2
Mix in the suet and add enough water or milk to make a soft dough.
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3
Using your hands knead the dough on a floured board until it is smooth and elastic.
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4
Set one quarter of it to one side for the lid.
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5
Take the rest of the pastry and on a floured board, roll into a round large enough to line a 1 pint pudding basin.
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6
Very carefully line the basin with the pastry.
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7
Fill it with layers of apple slices, brown sugar, lemon rind, rains and currants.
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8
Add a scant tablespoon of water.
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9
Roll the remaining pastry into a circle to fit the top of the basin.
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10
Trim and dampen the edges and lay the pastry on top, pressing the edges together.
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11
Cover with greaseproof or waxed paper and tie with string.
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12
Place the pudding in a steamer or in a large pan filled with enough hot water to come half way up the sides of the basin.
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13
Bring the water to the boil.
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14
Lower the heat, cover the pan and steam the pudding for 3 hours replenishing the water as it evaporates.
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15
Remove from the steamer, take off the greaseproof paper and wait for a minute before turning out onto a warmed serving dish.
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16
Serve with custard or cream.
