I tried my hand at Boiled Currant Pudding this week, expecting a dense, fruity affair, but I found it to be lighter and more delicate than anticipated. The suet, finely chopped and evenly distributed, created pockets of flaky, almost pastry-like textures throughout the pudding. I was surprised how well it held together after boiling, and the currants provided a delightful, subtle tanginess. This recipe is perfect for the weeknight cook who wants to set it and forget it. You'll need to plan ahead, as the boiling time is lengthy, but the effort is minimal. I served mine with a dollop of cold butter and a sprinkle of sugar, as suggested, but a drizzle of warm custard would be a luxurious touch. The next time I make this, I might experiment with other dried fruits or even some citrus zest for a modern twist. If you're looking for a comforting, old-fashioned dessert that won't break the bank, give this a try.