Steamed Fruit Pudding with Golden Syrup

Method

1. Have ready a 24cm steamer filled with boiling water. This is very important, as soon as the pastry is ready it must be cooked or you will end up with a heavy leaded end product.
2. Roll the pastry out until it measures about 30 x 40cm.
3. Spread over the currants, golden syrup and peel thickly, there is nothing worse than under filled suet roly poly.
4. Roll up nice and lightly then cut in half, so you end up with 2 manageable rolls.
5. Tear off 2 pieces of foil roughly the size of the original pastry. Butter well then roll up the very loosely. Twist off the ends and repeat with the second roll.
6. Place in the steamer and steam until the rolls are tight and firm, about 40 minutes.
7. To test just gently squeeze and they should be firm. If not then just leave for a few more minutes.
8. Meanwhile make the custard, slake a little of the custard powder in a bowl. Bring the rest of the milk to the boil, carefully pour onto the powder and milk whisking all the time.
9. Return to the pan and stir to the boil then remove from the heat. Stir in the maple syrup and cream and keep warm.
10. Leave the rolls to set when cooked for a couple of minutes.
11. Open the foil and slice into 3, pour over the custard and serve.
12. If you have any left over, wrap in cling film and chill. When needed slice cold and warm in the microwave, take care though, as the jam will burn.