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Method :
Put 45 ml/3 tbsp of the syrup in the bottom of a greased 900 ml/1.5
pt/3.75 cup pudding basin. Grate the rind from the lemon, remove the pith
and slice the flesh thinly. Lay the lemon slices over the syrup. Mix
together the flour, salt, baking powder, suet, lemon rind and half the
suet. Mix to a light dough with a little of the water. Roll out the dough
and cut into four pieces, increasing in size. Roll out the smallest piece
and lay it in the bottom of the basin. Spoon some syrup over the dough and
sprinkle with breadcrumbs. Repeat with the remaining layers, finishing
with the final layer of dough. Cover with pleated greaseproof (waxed)
paper and foil. Place in a large saucepan and add enough boiling water to
come half-way up the side of the basin. Cover and and steam the pudding
for 2 hours, topping up with boiling water as necessary. Turn out and
serve hot with Custard Sauce. |