Grease a 900ml (1 ½ pint) pudding basin with the soft butter.
To make the dough, mix the flour and suet together in a bowl, add the lemon zest then gradually add the water and milk and work to a smooth dough.
Roll out to about 2.5cm thick and reserve ¼ for the lid. Allow to rest before using.
Cut the chilled butter into 8 pieces, place 4 of them into the lined basin with half the sugar.
Prick the lemon all over with a sharp knife or skewer and press one end into the sugar and butter mixture so that it stands upright.
Press the remaining butter and sugar around and over the lemon.
Dampen the edge of the crust at the top of the basin, roll out the remaining suet crust to a circle for the lid, place on top of the pudding pressing the edges together firmly to seal. Cover with greased tin foil.
Pour approx 3” of water into a saucepan and bring to the boil, stand the pudding in the saucepan and cover the pan with its lid, simmer gently for 3 hours topping up the water if necessary.
To serve, lift the basin from the saucepan, remove the foil, tip out onto a serving plate and cut into wedges.
Spoon some of the sugar and butter mix over each serving and slice the lemon and place on top of each portion.
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