This is an old fashioned English steamed pudding.  Apparently the recipe dates back to the 1800’s however they would have used suet instead of butter and cooked for twice the time as suet takes a long time to melt.

Ingredients
2 cups self raising flour
140 grams chilled butter, diced
2/3 cup caster sugar
1 cup dried currants
3/4 cup milk
2 teaspoons vanilla extract
Zest of one large lemon

Method
Butter your steamed pudding bowl.  In a large bowl rub the butter into the flour until it resembles course bread crumbs.  Add all of the other ingredients and stir to make a batter.

Pour batter into pudding bowl and seal to prevent water getting in.

Place a trivet in camp oven and lower bowl onto the trivet.  Fill camp oven to just over half way up the bowl with hot water and simmer for 90 minutes.  Check water regularly and add more as necessary. 

As you can see in the photos I used my Hillbilly Camp Oven for this one.

It was delicious.

Delicious.  Just how I remember Mum’s when I was a kid. 

What diameter is the steamer mate, think mine is about 6 inches diameter and 3 inches deep.