So rich and sweet, it will make your head spin.
230gm self raising flour
110gm shredded suet
110gm butter diced
110gm demerara sugar
1 large thin skinned lemon
1.15 litre pudding basin greased
Put a pan half filled with water with a steamer above it on to boil.
The water must be boiling before the pudding is put on.
Sieve the flour into a large bowl and stir in the suet.
Using a palette knife mix in enough of the milk and water to give a soft but not sticky dough.
Knead very lightly until smooth.
Turn on to a lightly floured work surface and roll out to a large circle.
Cut a quarter from the circle and reserve for the lid.
Place the remaining three quarters in the pudding basin and press the cut edges together to make a perfectly sealed join.
Put half the diced butter in the lined basin and sprinkle with half the sugar.
Prick the lemon very well with a thin skewer or needle (to allow the juice to escape) then stand it vertically on top of the butter and sugar.
Add the remaining butter and sugar.
Roll out the reserved pastry into a circle to make a lid.
Put on top of the filling and press the edges together to seal firmly.
Cover with greaseproof paper and foil with a pleat in the centre to allow the pudding to rise.
Tie securely with string.
Place in the steamer cover with a lid and steam for 3 1/2 hours topping the pan up with more boiling water as necessary.
Turn the pudding out on to a warmed deep serving dish and serve immediately.
Note: if you don”t have a steamer put the pudding into a pan half filled with boiling water cover and simmer topping up from time to time so the pan doesn’t boil dry.
Serves 6
