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  • For the pastry

  • 225g self raising flour

  • 110g shredded suet

  • 75ml milk

  • 75ml water

  • Zest of 2 lemons

  • For the Rest

  • 15g softened butter

  • 110g unsalted butter (well chilled)

  • 175g demerara sugar

  • 1 large lemon


  • 1.

    Grease a 900ml (1 ½ pint) pudding basin with the soft butter.

  • 2.

    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.

  • 3.

    Roll out to about 2.5cm thick and reserve ¼ for the lid. Allow to rest before using.

  • 4.

    Cut the chilled butter into 8 pieces, place 4 of them into the lined basin with half the sugar.

  • 5.

    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.

  • 6.

    Press the remaining butter and sugar around and over the lemon.

  • 7.

    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.

  • 8.

    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.

  • 9.

    To serve, lift the basin from the saucepan, remove the foil, tip out onto a serving plate and cut into wedges.

  • 10.

    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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