- Course: Dessert
- Total Time: Under 2 Hours
- Skill Level: Challenging
- Cost: Inexpensive
- Favorited: 8 Times
Can be made ahead of time.
Top this warm dessert with créme Anglaise.
1. Sift the flour and baking powder together into a bowl. Stir in the suet, then the currants, bread crumbs, sugar, and lemon zest. Stir in the milk, adding more, if needed, to make a soft dough similar to biscuit dough.
2. Turn the dough onto a lightly floured surface, and shape into a log about 6in (18cm) long. Lightly butter a 12in (30cm) sheet of aluminum foil. Place the log at one end of the foil, and roll it up. Twist the ends closed to make a packet that resembles a party favor.
3. Place a steamer rack in a large saucepan and add enough water to clear the rack. Bring to a boil. Place the foil packet in the steamer. Cover and steam over medium-low heat for about 1½ hours, until the pudding is cooked through.
4. Transfer to a platter, remove the foil, and slice. Serve hot, with créme Anglaise.
Prepare ahead: The cooked pudding can be refrigerated for up to 2 days; reheat before serving.
Nutritional information is based on 6 servings, but does not include the hot crÃ©me Anglaise. For nutritional information on hot crÃ©me Anglaise, please follow the link above.