• 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.