heritage of luscious, filling suet puddings. The unctuous and scented lemony filling spills out when you cut into the pudding, and makes a pool around the base of the plate.
125g/4oz plain floor
55g/2oz shredded suet
3 tablespoons water
1 teaspoon baking powder
pinch of salt
125g/4oz demerara sugar
125g/4oz unsalted butter, hard from the fridge
1 scrubbed lemon, pricked with a fork
In a bowl, mix the suet with the flour, baking powder and salt. Make a well in the centre, add the water, and mix with the water to a paste with a knife. Roll out on to a floured board, and cut into two shapes, one large enough for the lining of the basin, the other for the lid. Press the larger piece into a l 1/2 pt basin to line it, put in half the sugar and half the butter, grated. Stand the lemon upright in the mixture. Top up with the rest of the sugar and grated butter. Wet the pastry lid, and pinch to seal.
Place basin in a large saucepan which has a tight-fitting lid (or make a seal using crinkled aluminium foil). Pour in boiling water to halfway up the sides. Cover and cook on a low heat for three to four hours, the longer the better, adding more boiling water if it starts to boil dry.
To serve, invert carefully on to a shallow dish. Serve with double cream or custard or a lemony sauce: juice of half a lemon, the grated rind, 125g/4oz sugar, 200ml/ 1/3 pint water brought to simmering point, thickened with a tablespoon of cornflour dissolved in an equal volume of cold water. Stir in a knob of butter before serving.Reuse content