This is extremely good, however I may have come to the conclusion that the shortcrust pastry version in Peyton and Byrne is the way to go. I think I prefer my suet in the form of a jam or syrup sponge dome, allowing it to expand a little more. Though I would incorporate the hint of orange from the zest in this version.
Nonetheless, this was some delicious stodge.
From Gary Rhodes, New British Classics