Grease the pudding basin with butter and place a buttered disc of baking paper in the bottom of the basin. This is to ensure the top of your pudding won’t stick when you turn it out.
Place the breadcrumbs in a mixing bowl.
Place the milk, sugar and salt in the saucepan and bring to the boil. Remove from the heat and pour over the breadcrumbs.
Add the butter, cover the mixture with clingfilm and leave for half an hour or more.
Place the eggs in the medium mixing bowl and beat with the electric hand whisk.
Remove the clingfilm from the breadcrumb mixture and add the whisked eggs, nutmeg and lemon. Stir thoroughly and pour into the pudding basin.
Make a pleat in a piece of kitchen foil and cover the basin with it, ensuring that the pleat is placed at the centre of the basin. Secure the foil with string tied under the rim of the basin, making sure you create a ‘handle’ with which you can remove the pudding from the hot water.
Place the pudding in the large-lidded saucepan and fill with boiling water two thirds up the sides of the pudding basin.
Cover the saucepan, bring to the boil, reduce the heat and simmer for 1 hour, 10 minutes exactly making sure you check the level of the water and top up from the kettle if necessary.
Allow to cool slightly before removing from the hot water and turning out onto a serving dish.
