- Mix together all the dry ingredients along with the currants and lemon zest if using.
- Pour in 185ml of the milk and stir together, adding more milk if required to give a dropping consistency. The wetter the mixture, the moister the pudding.
- Roll the mixture into a cylinder shape, wrap in buttered greaseproof paper with a fold to allow for rising. Tie paper at both ends. You can use a clean tea towel if you want to be really traditional.
- Place into a hot steamer and steam for about 1 hour.
- Remove paper and slice into portions.
You can choose what to serve with the pudding, sauce Anglaise, a trickle of honey, syrup, but for me, the only option would be custard.