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Ingredients
  • 250 g (2 cups) plain (all-purpose) flour
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 125 g (4 ½ oz) vegetable suet, cold vegan block butter, OR cold coconut oil
  • 80 g (¼ cup + 2 Tablespoons) caster or granulated sugar
  • 125 g (4 ½ oz) currants
  • finely grated zest of 1 large lemon
  • 180 ml (¾ cup) unsweetened non-dairy milk (I use soy)
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