2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
5 ounces shredded beef suet or 10 Tbsp chilled butter, diced
2/3 cup caster sugar or regular granulated sugar (see NOTE)
1 cup dried currants (see NOTE)
3/4 cup milk
2 tsp quality vanilla extract
Zest of one large lemon
English Custard Sauce:
1 cup heavy cream
1 cup whole milk
4 large egg yolks
1 Tbsp quality vanilla bean paste (not extract) or one vanilla bean, slit open lengthwise)
1/3 cup granulated sugar
2 tsp cornstarch
Place metal cookie cutters, a folded towel, or crumpled tin foil in the bottom of a large stock pot to prevent the pudding mold from touching the bottom of the pot. Add water and bring to a boil. Generously grease a pudding mold.
Place the flour, sugar, baking powder, salt and suet (or butter) in a food processor and pulse until the mixture resembles coarse sand. Transfer the mixture to a large mixing bowl.
Add the milk, lemon zest, vanilla extract and currants and stir until combined. Scoop the batter into the prepared pudding mold and secure it tightly with the lid.
Lower the pudding mold into the boiling water so that the water comes up to the halfway point of the pudding mold. Reduce the heat to a simmer and simmer undisturbed for 90 minutes.
Remove the pudding mold from the water and let it sit for 15 minutes. Invert the pudding onto a plate.
In a medium-sized bowl, whisk together the egg yolks, sugar and cornstarch until the mixture is smooth. Heat the milk, cream and vanilla in a small saucepan just until bubbles form along the edges of the pan. Remove 1/2 cup of the hot cream and whisk it into the egg mixture, whisking constantly. Gradually pour the egg yolk mixture back into the saucepan with the rest of the cream mixture, whisking constantly to prevent clumping. Continue to cook, whisking constantly, until the mixture leaves a path on the back of spoon when you draw your finger across it. DO NOT BOIL. Cover and chill. The custard can be made a day in advance.
Slice the pudding into wedges and serve warm with English Custard.