300g plain flour
10g baking powder
50g shredded suet
75g caster sugar
1 lemon, zest only
200ml full fat milk
butter for greasing
Place the flour, baking powder, shredded suet, caster sugar, currants and lemon zest into a bowl and mix to combine.
Add the milk and stir to make a soft dough.
Grease 6 dariole molds with butter and spoon in the mixture. Cover with a piece of folded greaseproof paper.
Tie around the edge with string to secure the paper and place a damp cloth over the top. Tie once more with string to secure.
Place the basins into a large lidded saucepan and fill the pan two-thirds of the way up with water.
Cover with the lid, bring to a boil and simmer for 30 minutes.
To serve, place one mold onto a plate and serve with custard
Right side para 1
Right side para 2