👨‍🍳 Instructions

1. 1

   To make the pastry, mix the self-raising flour and suet in a bowl. Gradually add the water and milk mixture, stirring until a firm dough forms. Knead lightly on a floured surface for 1-2 minutes.

   💡 Tip: The dough should be firm but not sticky.
2. 2

   Grease a 1.25-litre pudding basin. Line the basin with about two-thirds of the suet dough, pressing it evenly up the sides and base to about 0.75cm thickness. Reserve the remaining dough for the lid.

3. 3

   Prepare the lemons by pricking them all over with a skewer. Make two horizontal cuts into each lemon half, about a quarter and three-quarters of the way down, cutting almost through. Rotate the lemon 180° and make a similar cut halfway down, in the opposite direction, to create a concertina effect.

   💡 Tip: This helps the lemon to release its juices and flavour.
4. 4

   Mix the cubed butter and light muscovado sugar together to form a paste. Place half of this mixture into the bottom of the suet-lined basin. Place the prepared lemon halves on top of the butter and sugar mixture. Cover the lemons with the remaining butter and sugar paste.

5. 5

   Roll out the reserved suet dough to form a lid. Place it over the filling, pressing the edges to seal. Trim any excess pastry.

6. 6

   Cover the top of the pudding basin securely with a piece of muslin cloth, tied tightly with kitchen string. Alternatively, use pleated greaseproof paper and foil, tied securely.

   💡 Tip: The covering prevents water from entering the pudding during steaming.
7. 7

   Place the pudding basin in a large, deep pan. Pour hot water into the pan until it reaches about halfway up the sides of the basin. Cover the pan and steam the pudding over a steady simmer for 3 hours. Top up the water as needed.

   💡 Tip: Ensure the water does not boil dry.
8. 8

   Carefully remove the pudding basin from the steamer. Let it rest for 10 minutes before inverting it onto a serving dish. Serve hot with cream or ice cream.