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* 1/2 cup mixed currants and golden raisins or other assorted dried fruit
* 1/2 teaspoon finely grated fresh lemon zest
* Suet pastry dough
* Custard sauce


* Special equipment: 1-quart ceramic pudding mold

Preparation

Fill a large heavy pot (at least 8 inches across by 6 inches deep, with a tight-fitting lid) with 1 1/2 inches water. Make a platform for pudding by setting metal cookie cutters or egg-poaching rings in bottom of pot. Knead fruit and zest into dough and form dough into a ball. Put into well-buttered pudding mold and flatten top. Top dough with a round of buttered wax paper, buttered side down, and cover top of mold with heavy-duty foil, crimping tightly around edge.

Bring water in pot to a boil and set mold on platform. Steam pudding, covered, over simmering water 1 1/2 to 2 hours (add more boiling water to pot if necessary), or until golden and puffed. Transfer pudding in mold to a rack and let stand 5 minutes. Discard foil and wax paper and run a thin knife around edge of pudding. Invert a plate over mold, then invert pudding onto plate. Serve immediately with custard sauce.