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Ingredients

• 12 oz. flour

• 4 oz. caster sugar

• Pinch of salt

• 6 oz. currants

• 6 oz. finely chopped suet

• Milk to mix

Method

1. Sift together the flour and salt.

2. Add the suet, sugar, and fruit and mix with the milk to form a soft dough.

3. Form into a roll and turn onto well-floured cloth.

4. Roll up the cloth loosely and tie at both ends, leaving enough room for the pudding to swell.

5. Drop into the boiling water and simmer for 2 hours or steam for 2 1/4 hours.

6. Serve with custard or lemon sauce.

Courtesy of member Anthea G. Brown, Raleigh, N.C, House of Lancaster Cookery Book, 1986