Sift the flour, baking powder, spice and a bit of salt into a large bowl.
Stir in the suet, sugar, currants, apple and lemon zest.
Add the milk, stirring to form a sticky dough.
Spoon the mixture into 6 greased 150-200ml pudding basins, topped with a disc of baking parchment and covered tightly with foil.
Place in a large saucepan or deep roasting tin and add enough boiling water to come three quarters of the way up the tin.
Cook for 2 hours, keeping the water on a gentle simmer and topping up occasionally with more boiling water.
Carefully lift the basins out of the pan and remove the foil and paper.
Turn out of the moulds and serve topped with a drizzle of golden syrup, custard or ice cream if you like (though the last choice is not as English).
You can also do this in one large 1.2 litre pudding basin. Just be sure to butter it, spoon in the mixture and cover with pleated baking paper, followed by a layer of foil.
Tie with string and steam for 2-1/2 hours.
Goes well with a dessert wine or a late harvest.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	300.26 Kcal (1257 kJ)
Calories from fat	122.73 Kcal
		% Daily Value*
Total Fat	13.64g	21%
Cholesterol	1.29mg	0%
Sodium	423.67mg	18%
Potassium	206.99mg	4%
Total Carbs	41.38g	14%
Sugars	14.75g	59%
Dietary Fiber	2.99g	12%
Protein	4.04g	8%
Vitamin C	10.3mg	17%
Iron	1.5mg	8%
Calcium	129.9mg	13%

Amount Per 100 g
Calories	216.28 Kcal (906 kJ)
Calories from fat	88.4 Kcal
		% Daily Value*
Total Fat	9.82g	21%
Cholesterol	0.93mg	0%
Sodium	305.17mg	18%
Potassium	149.09mg	4%
Total Carbs	29.81g	14%
Sugars	10.62g	59%
Dietary Fiber	2.15g	12%
Protein	2.91g	8%
Vitamin C	7.4mg	17%
Iron	1.1mg	8%
Calcium	93.6mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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