185 g (1 1/2 cups) plain (all-purpose) flour
1 1/2 teaspoons baking powder
125 g (1/2 cup) sugar
1 1/2 teaspoons ground ginger
160 g (2 cups) fresh breadcrumbs
60 g (2 1/4 oz) sultanas
110 g (4 oz) currants
125 g (1 1/2 cups) grated suet
2 teaspoons finely grated lemon zest
2 eggs, lightly beaten
170 ml (2/3 cup) milk
1. Sift the flour, baking powder, sugar and ginger into a large bowl. Add the breadcrumbs, sultanas, currants, suet and lemon zest. Mix thoroughly with a wooden spoon.
2. Combine the egg and milk, and add to the dry ingredients. Mix together well, adding a little more milk if necessary, then set aside for 5 minutes. Lay a sheet of baking paper on the work surface and form the mixture into a roll shape about 20 cm (8 inches) long. Roll the pudding in the paper and fold up the ends (do not wrap it too tight as it has to expand as it cooks). Wrap the roll in a tea towel, put it in the top of a bamboo steamer over a wok filled one third full of water. Cover and allow to simmer for 1 1/2 hours. Do not let the pudding boil dry – replenish with boiling water as the pudding cooks. Unmould the pudding onto a serving plate, cut into slices and serve with warm custard or cream.
Note: Suet can be bought at good butchers, but as they might have to get it in specially, order it a few days before you need it. Store suet in the freezer until ready to use-this makes it much easier to grate.