Ingredients
- 125 g fresh suet
- 1⅓ cups (165 g) plain flour
- 1½ teaspoons baking powder
- ½ cup (125 g) caster sugar
- 1½ teaspoons ground ginger
- 2 cups (160 g) fresh white breadcrumbs
- ½ cup (60 g) sultanas
- ¾ cup (110 g) currants
- 2 teaspoons finely grated lemon rind
- 2 eggs, lightly beaten
- ⅔ cup (170 ml) milk
Method
1. Remove the membrane from the suet and discard. Grate the suet by hand or use a food processor. Sift the flour, baking powder, sugar and ginger into a large bowl. Add the breadcrumbs, sultanas, currants, suet and rind and mix well.
2. Combine the egg and milk. Add to the dry ingredients and mix well to form a soft dough. (Add a little more milk or flour if necessary.) Leave for 5 minutes. Place a large bamboo steamer (or, alternatively, place a wire cake rack in the base of a cake tin) over a pan of simmering water, not allowing the base of the steamer to touch the water.
3. Lay a sheet of nonstick baking paper on the work surface and form the mixture into a roll 20 cm long. Roll in the paper and twist the ends—do not wrap it too tight as it needs to expand while cooking. Wrap the pudding in a tea towel and place in the steamer. Cover with the bamboo lid and steam for 1½ hours. Check the water level, topping up with boiling water as necessary. The roll should feel firm to touch when cooked. If it still feels soft in the centre, re-cover and steam for a further 10–15 minutes, then retest. Cut into slices and serve with warm custard or cream.
