Ingredients

Instructions

1. 1

   In a large mixing bowl, combine the self-raising flour, salt, and vegetable suet (if using butter, ensure it is frozen and grated, then rub it loosely into the flour).

2. 2

   Stir in the caster sugar, dried cranberries, and the freshly grated orange zest until everything is evenly distributed.

3. 3

   Pour in the orange juice and the milk. Mix lightly with your hands or a spoon until a soft, pliable dough forms. If the mixture is too dry, add a splash more milk.

4. 4

   Transfer the dough to a lightly floured surface and gently roll it into a sausage shape (log), roughly 8 inches long.

5. 5

   Cut a large rectangle of baking parchment and a slightly larger piece of aluminum foil. Place the parchment on top of the foil.

6. 6

   Place the dough log in the center of the parchment. Roll the paper and foil around the dough loosely (to allow room for expansion) and twist the ends tightly like a Christmas cracker to seal.

7. 7

   Place the wrapped pudding in a steamer basket over a pot of simmering water. Cover the pot with a tight-fitting lid.

8. 8

   Steam for 90 minutes. Check the water level halfway through and top up with boiling water if necessary to prevent the pan from boiling dry.

9. 9

   Carefully remove the pudding from the steamer, unwrap it, and slice it into thick rounds. Serve immediately with warm custard.