Steamed Currant Pudding

• 1 2/3 cups all-purpose flour, plus more for shaping
• 1 1/2 tsp baking powder
• 4 oz (115g) shredded cold suet, shortening, or butter
• 1 cup dried currants
• 1/2 cup fresh bread crumbs
• 1/2 cup sugar
• Finely grated zest of 1 lemon
• 1/2 cup whole milk, plus more as needed
• Hot creme Anglaise

1. Sift the flour and baking powder together into a bowl.
2. Stir in the suet, then the currants, bread crumbs, sugar, and lemon zest.
3. Stir in the milk, adding more, if needed, to make a soft dough similar to biscuit dough.
4. Turn the dough onto a lightly floured surface, and shape into a log about 6in (18cm) long.
5. Lightly butter a 12in (30cm) sheet of aluminum foil.
6. Place the log at one end of the foil, and roll it up.
7. Twist the ends closed to make a packet that resembles a party favor.
8. Place a steamer rack in a large saucepan and add enough water to clear the rack.
9. Bring to a boil.
10. Place the foil packet in the steamer.
11. Cover and steam over medium-low heat for about 1 1/2 hours, until the pudding is cooked through.
12. Transfer to a platter, remove the foil, and slice.
13. Serve hot, with creme Anglaise.

flour, baking powder, cold suet, currants, bread crumbs, sugar, lemon, milk, anglaise

Taken from www.cookstr.com/recipes/steamed-currant-pudding (may not work)