1 lb plain flour
8 oz shredded suet
1/2 - 1 tsp salt
1 egg mixed with milk (or plain cold water)
4 oz Demerara sugar
pinch of grated nutmeg
pinch of ground allspice
1/2 tbsp of cold butter, cut into bits (not obvious how you measure this in tablespoons mind you).
- Grease a large pudding basin before you get your hands in the flour.
- Put a large saucepan of water on to heat.
- Tip the flour gently into a mixing bowl and add the suet. Grate a bit of the lemon rind into this, and add 3 teaspoons of the sugar. Mix these ingredients with a knife and then add the liquid (egg and milk, or water). Add enough liquid to mix to a soft dough with the knife and/or your hands.
- Put the blob of dough into the pudding basin and dig a hole in the middle of it. Continue to dig it out and pull it up the sides of the basin until you have a big cavity in the middle of the dough.
- Into the hole, place the lemon (cut in quarters), the rest of the sugar, the spices and the butter.
- Close up the hole by dragging the sides together and make sure it all seals across the top with no cracks or holes.
- Put a lid on the basin or tie it up with greaseproof paper and string.
- Put the basin in the pan of water (water should come two thirds up the basin) and boil over a low heat for 2 to 2 1/2 hours.
- Lift the pudding basin out of the pan, remove the lid and turn the pudding out onto a serving plate (use a dish with sides, e.g. a flan dish because the juice will flow out when you cut it).
- Serve with custard, lemon sauce, golden syrup or cream.