2) Grease a piece of greaseproof paper or wax paper, measuring about 60cm square with the soft butter.
3) Whisk the flour, baking powder and caster sugar together in a bowl. Stir in the currants (drain any liquid off and reserve) and suet. Add the melted butter, then stir in the lemon juice and zest and egg.
4) Stir the reserved juice from the currants, milk and cream together and then add to the mix in the bowl slowly, stirring until you reach a dropping consistency. You may not need to use all of it.
5) Spoon the mixture into the paper and roll it up into a sausage shape about 6cm in diameter. Be careful not to roll it up too tightly, otherwise the mixture will not be able to rise sufficiently and will be heavy rather than light when cooked.
6) Tie at the ends with some string and place the pudding in a hot steamer fitted with a lid, over steaming water. Cover and steam for 1¼ hrs until cooked. Check the bottom of the steamer from time to time and make sure you keep it topped up with hot water.
7) Remove the pudding from the steamer and unwrap.