ingredients

• 175g/6oz plain flour
• 1 teaspoons baking powder
• 100g/4oz sugar
• 11/2 teaspoons ground ginger
• 150g/5oz fresh breadcrumbs
• 50g/2oz sultanas
• 100g/4oz currants
• 100g/4oz suet, grated
• 2 teaspoons finely grated lemon zest
• 2 eggs, lightly beaten
• 175ml/6fl oz milk

serves 4

• Sift the flour, baking powder, sugar and ginger into a large bowl. Add the breadcrumbs, sultanas, currants, suet and lemon zest. Mix with a wooden spoon.
• Combine the egg and milk, add to the dry ingredients and mix well. Add a little more milk if necessary, then set aside for 5 minutes.
• Lay a sheet of baking paper on a work surface, and form the mixture into a roll shape about 20cm/8in long. Roll up the pudding in the paper and fold up the ends – but do not wrap too tightly. Wrap in a tea towel, put it in the top of a steamer, cover and steam for 11/2 hours. Do not let the pudding boil dry – replenish with boiling water if necessary as the pudding cooks.
• Serve with hot custard or fresh cream.