Steamed Currant Pudding

1. 1

   Sift the flour and baking powder together into a bowl.

2. 2

   Stir in the suet, then the currants, bread crumbs, sugar, and lemon zest.

3. 3

   Stir in the milk, adding more, if needed, to make a soft dough similar to biscuit dough.

4. 4

   Turn the dough onto a lightly floured surface, and shape into a log about 6in (18cm) long.

5. 5

   Lightly butter a 12in (30cm) sheet of aluminum foil.

6. 6

   Place the log at one end of the foil, and roll it up.

7. 7

   Twist the ends closed to make a packet that resembles a party favor.

8. 8

   Place a steamer rack in a large saucepan and add enough water to clear the rack.

9. 9

   Bring to a boil.

10. 10

    Place the foil packet in the steamer.

11. 11

    Cover and steam over medium-low heat for about 1 1/2 hours, until the pudding is cooked through.

12. 12

    Transfer to a platter, remove the foil, and slice.

13. 13

    Serve hot, with creme Anglaise.

No additional tips available.