Spotted Dick

1. Put the flour and salt in a bowl. Add the suet, currants, sugar and the lemon and orange zest.
2. Pour in 150ml milk and mix to a firm but moist dough, adding a little extra milk if you need to.
3. Shape it into a fat roll about 20cm long. Sit it on a large rectangle of baking parchment, wrap it loosely so the pudding can rise, and tie the ends with string like a Christmas cracker.
4. Set a steamer over a large pan of boiling water, add the pudding, cover and steam for 1½ hours, topping up the pan with water from time to time.
5. Lift it from the steamer and let it cool a little before unwrapping. Serve sliced, with custard.

Tips from the ZestyPlate Kitchen

• Wrap the pudding loosely, leaving room for it to swell as it steams.
• Check the pan now and then and top it up with boiling water so it never boils dry.
• Shredded suet gives you that classic light, tender crumb.
• Serve it warm with plenty of hot custard, which is really the whole point.