- 225g/8oz self-raising flour
- 110g/4oz shredded suet
- 75ml/3fl oz milk
- 75ml/3fl oz water
- 200g/7oz slightly salted butter, cut into cubes, plus extra to grease
- 200g/7oz soft light brown sugar
- 2 large lemons
- Mix the flour and suet together in a bowl.
- Combine the milk and water together in a jug or separate bowl.
- Mix in enough of the milk and water to the flour and suet mixture to make a dough that is soft, but not too soft to roll.
- Roll the dough out on a floured surface, to make a large circle. Cut out a quarter of the circle (to be used later as the lid of the pudding).
- Grease a 1.5 litre/2ž pint heatproof basin or bowl. Place the larger circle of pastry into the bowl and join the cut sides together, pressing well.
- Place half of the butter cubes and half of the sugar into the bottom of the lined bowl.
- Prick the lemons all over with a larding needle or skewer, so the juices can escape, then place the lemons on top of the butter and sugar.
- Place the remaining butter and sugar over the lemons to fill the bowl.
- Roll out the reserved pastry quarter into a round and place on top of the basin filling. Press the edges together to seal the pudding.
- Place a piece of foil over the basin, creating a pleat in the middle. Tie the foil in place with string and tie around carefully to create a string handle over the top, so the pudding can be easily moved when hot.
- Bring a large pan of water to the boil and lower the pudding into it. The water should come halfway up the sides of the bowl.
- Cover the pan with a lid and leave to simmer for 3-4 hours. If the water level falls too low, replenish it with more boiling water.
- To serve, carefully remove the basin from the pan and remove the foil lid. Put a deep dish over the basin and turn the pudding out onto the dish. Place on the table and serve immediately.