1. Mix the flour, salt, breadcrumbs, suet, sugar and currants together in a bowl. Make a well in the centre and add enough milk to give a fairly soft dough.
2. Form into a roll, wrap loosely in greased greaseproof paper and then in foil, sealing the ends well.
3. Steam for 1 - 2 hours.
4. Unwrap the pudding, serve with custard or with a sweet white sauce flavoured with cinnamon or grated lemon rind, if liked. Alternatively, make the mixture to a soft dropping consistency and steam for 1 1/2 - 2 hours in a greased 900 ml (1 1/2-pint) pudding basin.