Sift the flour, sugar, salt, and baking powder together. Add the suet,
chopped currants, and enough cold milk to make a soft but not sticky
dough. Shape into a roll. Lay the dough on a scalded, well-floured
pudding cloth and roll up loosely. Tie up the ends of the cloth. Put
into a saucepan of fast-boiling water, reduce the heat, and simmer
for 2 to 2 1/2 hours. Drain well and unwrap. Slice and serve with
any custard or sweet sauce, or with warmed golden syrup and cream.
