Joyce'S Plum Duff - cooking recipe

Ingredients

4 oz. self-rising flour
pinch of salt
4 oz. fresh white breadcrumbs
4 oz. shredded suet
2 oz. caster sugar
2 oz. currants
rind of 1 lemon
1/4 pt. milk

Preparation

Sift flour and salt into a basin.
Add breadcrumbs, suet, currants and grated lemon rind; mix well.
Add milk to mix to smooth dropping consistency.
Spoon into buttered 1 1/2-pint bowl. Cover with buttered paper and tie securely, folding a pleat to allow pudding to rise.
Steam gently for 2 hours.
Serve hot with a custard sauce.