Grease a 1-litre pudding basin with butter to help the pudding slide out easily once it's steamed.

In a large bowl, mix together the self-raising flour, suet, sugar, salt, lemon zest, and dried fruit. Gradually add milk while stirring, until you have a soft but firm dough. If it's too sticky, add a bit more flour until it holds together.

Spoon the dough into the greased basin and level the top with a spoon. Cover with buttered parchment paper and then foil, securing with string to keep the steam in.

Place the basin in a large pot and add boiling water until it reaches halfway up the sides of the basin. Cover and steam for 1½ to 2 hours, checking the water level and topping up with more boiling water as needed.

Carefully remove the pudding from the pot and remove the foil and paper. Turn it out onto a plate and slice. Serve warm with custard and enjoy!