Spotted Dick

Start by combining the self-raising flour and a pinch of salt in a large mixing bowl, creating a dry base for your pudding. Stir in the suet, currants, caster sugar, and the fragrant zest of one lemon and one orange, ensuring all these delightful ingredients are evenly distributed. Next, slowly pour in 150 ml of milk, gently mixing until the mixture forms a firm yet moist dough. If the mixture feels too dry, add a splash more milk, but be careful not to make it too wet. The dough should be pliable and hold together well. Shape the dough into a thick, fat roll about 20 cm long. Lay it carefully onto a large rectangle of baking parchment. Wrap the dough loosely, allowing space for it to rise during cooking. Tie both ends securely with kitchen string, mimicking the charming look of a Christmas cracker. Prepare your steamer by placing it over a large pan filled with boiling water, ensuring the water level is below the steamer basket. Place the wrapped pudding inside the steamer, cover with a lid, and steam gently for 1 hour and 30 minutes. To prevent the water from boiling dry, check occasionally and top up with boiling water as needed. Once cooked, remove the pudding from the steamer and let it cool slightly before unwrapping. Slice the warm pudding into generous portions and serve immediately with a generous pouring of velvety custard for the ultimate comforting treat. For best results, enjoy it fresh as the suet pudding is at its softest and most flavorful.