100 g self raising flour
1 pinch salt
50 g shredded vegetable suet or 50 g grated frozen butter
50 g caster sugar
50 g currants
50 g mixed citrus peels
1 medium egg, beaten
4 tablespoons milk
Grease a 600 ml (1 pint) pudding basin.
Mix together the dry ingredients.
Add the egg and sufficient milk to produce a smooth dropping consistency
Place the mixture into prepared pudding basin.
Cover with pleated greaseproof paper and foil and steam for about 1½ hours.
Turn out and serve hot with custard or syrup.