Traditional British Spotted Dick

In a bowl, mix flour, sugar, and suet (or cold grated butter) to create a crumbly base.

Stir in dried currants or raisins (the 'spots') and finely grated lemon zest.

Add milk gradually and mix until a soft, non-sticky dough forms.

Roll the dough into a cylindrical log shape.

Wrap the log in parchment paper and then foil, leaving some room for it to expand.

Steam the pudding over boiling water for 1.5 - 2 hours until firm to the touch.

Unwrap and slice into thick rounds.

Serve hot, covered in plenty of warm vanilla custard.