|Self-raising flour||4 Ounce (100 Gram)|
|Fresh white breadcrumbs||4 Ounce (100 Gram)|
|Shredded suet||4 Ounce (100 Gram)|
|Caster sugar||2 Ounce (50 Gram)|
|Castor sugar||2 Ounce (50 Gram)|
|Currants||3 Ounce, cleaned (75 Gram)|
|Lemon||1 (Use The Lemon Rind)|
|Lemon||1 , rinded|
|Milk||1⁄4 Pint (Generous)|
1) Finely grate the lemon rind.
2) In a basin, sift the flour and salt .
3) Add the breadcrumbs, suet, sugar, currants and lemon rind and mix well.
4) Add enough milk to mix to a medium dropping consistency.
5) In a well-buttered 1 1/2-pint (scant 1-litre) pudding basin, spoon the mixture that should fill three-quarters of the basin.
6) Cover with buttered double-thickness greaseproof paper with buttered side inwardsâ€”fold in a pleat to allow the pudding to rise and tie securely.
7) Either in a proper steamer or on an upturned saucer in a saucepan with boiling water one-third up the sides of the basin, steam the pudding gently for 2 hours,
8) Top the pan up with boiling water as required.
9) Remove the papers and turn out the pudding.
10) Serve the warm pudding with cream.