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1
Sift the dry ingredients including the sugar and the ginger, into a large bowl.
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2
Add the breadcrumbs, sultanas, currants, suet and lemon rind, mixing with a wooden spoon, thoroughly.
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3
Combine the egg and the milk and add to the dry ingredients, mixing together well, adding a little more milk if necessary, then set aside for 5 minutes.
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4
lay a sheet of baking paper on the work surface and for the pudding mixture into a roll shape, about 8 inches long.
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5
Roll the pudding in the paper and fold up the ends (do not wrap it too tight as it has to expand as it cooks).
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6
Wrap the roll in a clean tea towel, and put in the top of a bamboo steamer, placed over a work filled one third full of simmering water.
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7
Cover and allow to simmer for 1 1/2 hours, being careful not to let it boil dry (replenish the water as needed).
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8
Unmould the puddint onto a serving plate, cut into slices and serve with warm custard or cream.
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9
NOTE: Suet can be bought at good butchers- but keep in mind that they might have to get it in specially, so order it a few days before you need it, store it in the freezer until ready to use- this makes it much easier to grate (the suet is grated so that it binds easily with the other ingredients).
