Molasses Pudding

Combine flour, baking soda, salt, and mixed spice in a large mixing bowl, whisking together until evenly distributed.

Cut butter (or suet or salt pork, if using) into small pieces and rub into the flour mixture using fingertips until the mixture resembles coarse breadcrumbs.

Stir molasses and milk (or water) together in a separate bowl until well blended.

Pour the molasses mixture into the flour mixture and fold gently until a thick batter forms, being careful not to overmix.

Fold raisins, currants (if using), and peel (if using) into the batter until evenly distributed throughout.

Generously butter a pudding mold or heat-safe bowl with a capacity of at least 2 quarts, then pour the batter into it.

Cover the pudding mold tightly with foil or a fitted pudding lid, ensuring no steam can escape around the edges.

Place the pudding mold in a larger pot or steamer, then add boiling water to come halfway up the sides of the mold.

Cover the larger pot with a lid and steam the pudding over medium heat for 2 hours, checking water level occasionally and adding more boiling water if needed to maintain the level.

Carefully remove the pudding mold from the pot using tongs and allow it to cool for 5 minutes before turning out onto a serving plate.

Serve the molasses pudding warm, on its own or with custard sauce, if desired.