Ingredients

Instructions

1. 1

   Grease a 1-liter pudding basin generously with butter.

2. 2

   In a large mixing bowl, combine the self-raising flour, sugar, and salt.

3. 3

   Stir in the shredded vegetable suet (or grated cold butter), sultanas, chopped crystallized ginger, and lemon zest until evenly distributed.

4. 4

   Gradually add the milk, stirring with a knife or spoon until a soft, slightly sticky dough forms.

5. 5

   Transfer the dough into the prepared pudding basin and level the top gently with the back of a spoon.

6. 6

   Cover the basin with a layer of baking parchment and a layer of aluminum foil, folding a pleat in the middle of both to allow for expansion.

7. 7

   Tie the foil and parchment securely around the rim of the basin with kitchen string.

8. 8

   Place the basin in a large steamer or a large pot with an inverted saucer at the bottom, filling with boiling water until it reaches halfway up the side of the basin.

9. 9

   Cover the pot tightly with a lid and steam on a low simmer for 1 hour and 30 minutes, checking occasionally to ensure the water hasn't boiled dry.

10. 10

    Carefully remove the pudding from the steamer and let it rest for 5 minutes before removing the string and foil.

11. 11

    Turn the pudding out onto a serving plate, slice thickly, and serve immediately with warm custard.