- 400g self-raising flour
- 150g shredded suet
- 200g washed currants
- 125g castor sugar
- Finely grated rind of an orange
Sift the flour into a bowl and stir in the suet, currants, rind and sugar. Mix with enough water to make a dropping consistency.
Turn the mixture into a buttered pudding basin and steam for 2½ hours.
When ready, turn onto a warm plate and serve with custard.