Boiled Currant Pudding

The dry ingredients (flour, baking powder, salt, chopped suet, and dried currants) can be mixed together up to 1 day ahead and stored in an airtight container in the refrigerator. Add milk and proceed with boiling on the day of serving for best texture.

Store leftover pudding wrapped tightly in plastic wrap in the refrigerator for up to 4 days. To reheat, wrap in foil and steam for 30-45 minutes, or microwave individual slices for 1-2 minutes until warmed through. The pudding can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.