Ingredients

Method

place a saucepan with 250ml water on a medium heat and add the currants. Bring to the boil and then allow to simmer for 5 minutes. Remove from the heat and add the tea bag. Gently stir and put to one side to steep.

Butter the inside of a 1.2 litre pudding basin. Cut out a circle of baking paper to put over the top of the pudding whilst steaming 5cm larger than the basin and place to the side together with two pieces of foil.

Place your steamer on the heat and put boiling water in the base. If you do not have a steamer, place a large saucepan on the heat and place a saucer upside down in the bottom to make a trivet and half fill the saucepan with boiling water and bring to a simmer.

Combine the flour, baking powder, sugar, salt, lemon zest and suet in a mixing bowl. Pour the milk onto the dry mixture and stir until combined. Discard the water and tea bag from the currants and add to the mixture and gently fold them through.

If you feel the batter is on the thick side add a little more milk.

Pour the mixture into the pudding basin. Butter the circle of baking paper and place it butter side down on top of the pudding mixture. Now place the two sheets of foil on top of the baking paper and scrunch the foil around the rim of the pudding basin and tie tightly with a piece of string that is long enough to over the tip and tie tightly again on the other side to form a little handle ti lift the pudding from the basin when cooked.

Place the pudding in the steamer or saucepan, cover with a lid and steam for 1 1/2 hours, topping up the water in the saucepan if necessary as it cooks.

Check the pudding is cooked by inserting a skewer into the centre of the pudding, if it comes our clean, it is cooked.

Remove the pudding from the steamer or saucepan with the string handle. Allow to sit for 5-6 minutes then serve. This dessert id generally served with custard.