Serves 6
115g (4oz) raisins
55g (2oz) currants
75g (3oz) dark-brown sugar
Grated zest of half lemon
225g (8oz) self-raising flour plus extra for dusting
115g (4oz) shredded suet
Pinch of salt
55ml (2 fl oz) milk
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.
