2/3 cup self-rising flour
1/4 teaspoon salt
1/2 cup shredded suet, (3 ounces)
3/4 cup soft bread crumbs
1/4 cup sugar
1 cup currants
Grated rind of 1 lemon
7 to 9 tablespoons milk, to make a soft dough
Mix the flour, salt, suet, bread crumbs, sugar, currants, and lemon rind.
Stir in enough milk to make a soft, but not sticky dough.
Turn the dough onto a lightly floured pastry cloth or floured surface and form into a 6" long cylinder.
Spray a piece of parchment or waxed paper with nonstick spray and roll the dough loosely in it. (Make sure there is room for expansion.)
Fold in the ends and place on a piece of foil.
Pull the long sides of the foil to the center and fold together to seal;fold up the ends,and place in a steamer.
Steam for 1 1/2 to 2 hours or until cooked through.
Slice the hot pudding to serve and cover with custard.