115g (4oz) raisins
55g (2 oz) currants
75g (3 oz) dark brown sugar
Grated zest of ½ lemon
225g (8oz) self raising flour plus extra for dusting
115g (4oz) shredded suet
Pinch of salt
55ml (2 fl oz) milk
In a small bowl mix together the raisins, currants, sugar and lemon rind for the filling.
Sift the flour into a large mixing bowl; add the suet and the salt and rub together to combine. Add a little milk and using a knife cut through the mixture, adding more milk little by little until it comes together. Finally use your hands to combine into a soft, elastic dough. Add more milk if necessary.
Place the dough on a lightly floured surface and roll into a rectangle approx 20cm x 30cm (8 x 12 inches).
Evenly spread the filling mixture over the dough leaving a 1cm border. Paint the border with a little cold water. Roll up carefully from the narrow end.
Soak a clean tea towel or cloth napkin in boiling water for a few minutes, squeeze to remove excess water.
Wrap the suet roll in the napkin twisting at each end at securing with kitchen string.
Steam the roll for 2 hours in a steamer. Alternatively, wrap the suet roll in foil and bake in a hot oven (200ºC/400ºF/Gas 6) for 1 ½ hours.
Unwrap immediately, cut into thick slices and serve in warmed bowls with lashings of custard.