Pour the milk into a small saucepan with the cinnamon stick and lemon peel. Heat over medium and bring just to a boil for one minute.

Remove the cinnamon stick and lemon peel. Pour the hot milk over the bread crumbs in a large bowl and mix until crumbs are well moistened. Let cool slightly until warm but not hot.

Stir in the beaten eggs gradually, mixing constantly until a smooth batter forms. Add the currants and dark brown sugar; mix until fully combined.

While prepping the pudding, boil a kettle of water. Coat a 1-liter pudding basin with nonstick spray or butter. Line the base with parchment paper and pour in the batter, smoothing the top.

Cut a large square of aluminum foil and a slightly smaller square of parchment paper. Place parchment on foil and fold a pleat down the center of both to allow for expansion. Place over the basin.

With parchment side down, press the cover tightly around the basin’s rim. Tie securely with string. Trim any excess paper and foil to form a watertight seal.

Thread a second length of string under the tied string to create a handle across the top. Tie securely.

Place the basin in a pot. Pour boiling water from the kettle into the pot until it reaches halfway up the basin’s side. Cover and steam over medium heat for 1 hour, checking to maintain water level (never add cold water).

After 1 hour, remove the basin and let cool for 20 minutes. Cut the string and remove the foil and parchment. Run a knife around the edge and turn the pudding onto a plate. Serve warm.