- 175g/6oz currants
- 85g/3oz sultanas
- 55g/2oz stem ginger from a jar, drained, chopped
- 1½ tbsp grated orange zest
- 2 tbsp fresh orange juice
- 280g/10oz plain flour
- 140g/5oz suet
- 1 tsp salt
- 2 tsp baking powder
- 200ml/7fl oz milk
- butter, for greasing
- vanilla ice cream, to serve
- Mix together the dried fruit, chopped ginger and orange zest and juice in a bowl and set aside.
- In a separate bowl, combine the flour, suet, salt and baking powder. Add the milk, mixing as you add it, until the dough comes together as a roll-able consistency and not too dry. Add more milk if necessary.
- Drain the fruit and roll the pastry into a rough rectangle and sprinkle over half of the drained fruit.
- Fold the pastry in half and sprinkle over half of the remaining fruit. Roll out again and repeat with the rest of the fruit.
- Form into a sausage shape and wrap in a piece of buttered greaseproof paper with a folded pleat to allow for expansion. Roll in a double muslin cloth.
- Place the wrapped dough onto a steamer insert and place into a large saucepan of boiling water. Cover and steam for 1ž hours.
- Serve in slices with a scoop of vanilla ice cream.