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.
Sift the flour into the large mixing bowl, then stir in the suet.
Add enough milk to make a soft (but not sticky) dough.
Turn the dough out onto a lightly floured work surface and knead for a few minutes until smooth.
Roll out three quarters of the dough to form a 30cm diameter circle. Cut a slit from the centre to the edge.
Place the rolled-out dough in the pudding basin and where the slit overlaps, cut the excess dough off and press the edges together.
Spoon 75g butter and 75g sugar into the base, then put the pierced lemon on top. Add the remaining butter and sugar.
Brush the top edges of the dough in the basin with water, then roll out the remaining dough to form a lid.
Place over the top of the filling and press the edges together to seal. Trim off any excess pastry and discard.
Make a pleat in a piece of kitchen foil and cover the basin with it ensuring the pleat is placed at the centre of the pudding basin. Secure the foil with string tied round the edge of the basin under the rim, 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 and steam for 3 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.
Remove the covering and turn out onto a serving dish.
Serve immediately with lashings of custard or cream.
