Pies, Puddings and Pottages

Place the self-raising flour, breadcrumbs, suet, caster sugar and lemon zest in the large mixing bowl and mix together.

Place the eggs and milk in the measuring jug and whisk together thoroughly.

Pour into the dry ingredients along with the lemon juice and stir until you have a dropping consistency mixture.

Place the batter into the prepared pudding basin.

Make a pleat in a piece of kitchen foil and cover the basin with it making sure you place the pleat in the centre of the basin. Secure the foil with string tied round the rim of the basin, ensuring 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 and steam for 2 hours making sure you check the level of the water and top up from the kettle if necessary.

Allow to cool slightly before taking the pudding out of the hot water.

Turn out onto a serving dish.