Orange and Currant Suet Pudding

Grease 4 individual pudding basins.

Mix together the flour, suet, sugar, currants and orange zest in a mixing bowl and stir well. Pour in the milk and mix to a soft dropping consistency.

Spoon the mixture into the basins (leaving room for the puddings to rise) and smooth the top. Cover with a lid or a double thickness of pleated greaseproof paper, then with a double thickness of pleated foil. Tie securely and place in a large pan and pour in boiling water to come halfway up the basins.

Cover and cook for 1 1/2 hours, topping up with boiling water as needed, until risen and spongy to the touch.