In a large mixing bowl, combine the self-raising flour, pinch of salt, and shredded suet. Rub the suet into the flour slightly if it is clumped.

Stir in the sugar, currants (or raisins), chopped crystallized ginger, and the fresh orange zest until well distributed.

Gradually add the milk, stirring constantly, until you have formed a firm but soft dough. You may not need every drop of milk, or you may need a splash more.

On a lightly floured surface, gently roll the dough into a thick sausage shape, approximately 20cm (8 inches) long.

Cut a large sheet of baking parchment and a slightly larger sheet of aluminum foil. Place the parchment on top of the foil.

Grease the parchment with a little butter, then place the dough log in the center.

Wrap the dough loosely in the parchment and foil, creating a pleat running down the length of the package to allow the pudding to expand while cooking.

Twist the ends of the foil tightly to seal the packet, ensuring it is watertight.

Place the foil packet into a steamer basket over a pot of simmering water. Cover with a tight-fitting lid.

Steam for 90 minutes. Check the water level occasionally and top up with boiling water if necessary to prevent the pot from boiling dry.

Carefully remove the pudding from the steamer and unwrap it. Slice thick rounds and serve immediately with warm custard.