1. 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.
2. 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.
3. 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.
4. 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.
5. Remove the pudding mold from the water and let it sit for 15 minutes. Invert the pudding onto a
plate. Slice into wedges and serve warm with English Custard Sauce.