• 250 g self-raising flour
  • 0.5 tsp baking powder
  • 50 g butter, plus extra for greasing
  • 100 g light shredded vegetable suet
  • 80 g caster sugar
  • zest of 1 lemon
  • 170 g currants
  • 1 medium egg, beaten
  • 125-150 ml semi-skimmed milk
  • 2 tbsp warmed golden syrup, to serve


  1. 1

    Butter a 1.2-litre pudding basin. Sift the flour, baking powder and a pinch of salt into a large bowl and, using your fingertips, rub in the butter. Stir in the suet, sugar, lemon zest and currants. Stir in the egg and add enough milk to mix to a soft consistency. 

  2. 2

    Spoon into the basin. Cover with buttered kitchen foil, making a pleat across the centre, and tie with string. 

  3. 3

    Steam for 2 hours or until well risen and firm. If you don’t have a steamer, place the pudding in a large saucepan on an upturned saucer. Pour boiling water to halfway up the basin, then cover and steam for 2 hours. Check the water level every now and then, and top up if you need to. To serve, turn out onto a warm plate and pour over the golden syrup. 

Nutritional Details

Each serving provides
  • Energy 1578kj 377kcal 19%
  • Fat 17.5g 25%
  • Saturates 9.1g 46%
  • Sugars 27.1g 30%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 1436kj/343kcal

Each serving provides

44.5g carbohydrate 1.8g fibre 4.5g protein

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