Ingredients
- 2¾ cups (340 g) self-raising flour
- 170 g suet or butter, frozen
- ⅓ cup (80 ml) milk
- 250 g unsalted butter, cut into cubes
- 1 cup (220 g) demerara sugar
- 1 thin-skinned lemon
Method
1. Grease a 1.5 litre pudding basin with melted butter. Place a round of baking paper in the base.
2. Place the empty basin in a large pan on a trivet or upturned saucer and pour in enough cold water to come halfway up the side of the basin. Remove the basin and put the water on to boil.
3. Sift the flour into a large bowl and grate the frozen suet into the flour. Mix into the flour, then mix in the milk and 160 ml water, using a flat-bladed knife until just combined. Bring together with your hands.
4. Reserve one-quarter of the pastry for the lid. Roll out the rest on a lightly floured surface into a 25 cm circle, leaving the middle thicker than the edge. Press into the basin leaving a little bit above the rim.
5. Put half the butter and half the sugar in the basin. Prick the lemon all over with a skewer and place in the middle of the basin, then top with the rest of the butter and sugar. Fold the edge of the pastry into the bowl and brush with water. Roll the reserved pastry out to cover the basin and press firmly onto the rim of the pastry to seal.
6. Lay a sheet of foil on the work surface and cover with a sheet of baking paper. Make a large pleat in the middle. Grease the paper with melted butter. Place, paper-side-down, across the top of the basin and tie string securely around the rim of the basin and over the top of the basin to make a handle. The string handle is used to lift the pudding in and out of the pan.
7. Gently lower the basin into the simmering water and cover with a tight-fitting lid. Cook for 4 hours. Check the level of water every hour and top up to the original water level with boiling water as needed.
8. To serve, leave the pudding to stand for 5 minutes before turning out onto a plate with a rim. When the pudding is cut, the combination of sugar, butter and lemon juice will flow out to form the ‘pond’. Serve with slices of the lemon and cream.
