250g self-raising flour
pinch of salt
125g shredded suet
80g caster sugar
finely grated zest 1 lemon
finely grated zest 1 small orange
150ml whole milk, plus 2-3 tbsp
custard & 50 ml brandy to serve
1. Put the flour and salt in a bowl. Add the suet, currants, sugar, lemon and orange zest or any dried fruit you fancy currants, golden sultanas, blueberries, cherries, sour cranberries.
2. Pour in 150ml milk and mix to a firm but moist dough, adding the extra milk if necessary.
3. Shape into a fat roll about 20cm long. Place on a large rectangle of baking paper. Wrap loosely to allow for the pudding to rise and tie the ends with string like a sausage (this makes it all little bit easier to handle once its done)
4. Place a steamer over a large pan of boiling water, add the pudding to the steamer, cover and steam for 1 1/2 hours. Top up the pan with water from time to time.
5. Heat the brandy in a pan over a low heat,
Remove from the steamer and allow to cool slightly before unwrapping. sliced with custard and add brandy.