An Old fashioned English Pudding which is well worth the effort to make it. It gets its name from the baked lemon which oozes from the centre after it has been cooked.
8 oz self raising flour
4 oz shredded suet
5 fl oz milk (or milk and water mixed)
4 oz butter, cut into small cubes
4 oz sugar
2 oz currants
1 large un-waxed lemon
Grease a 2 ½ pint pudding basin. Mix the flour and suet in a bowl and add the milk (milk and water) and mix the form a soft dough. Roll out on a floured board into a large circle. Cut out a quarter of the circle and set aside for the lid. Place the rolled out pastry into the pudding basin to line it. Place half of the butter cubes and half of the sugar into the base of the basin also add the currants. Prick the lemon all over with a skewer and place whole inside the basin, cover with the rest of the butter and sugar and place the lid of pastry on top of the bowl. Seal the edges. Cover with a piece of baking pape with a fold in the middle for expansion, and then cover this with a piece of folded tin foil in the same way. Place in a large pan with water half-way up the basin. Cover the pan and steam for 3 ½ hours making sure to top up the water with more boiling water every so often to ensure the pan does not dry up. When cooked, turn out gently onto a deep serving dish. Serve immediately.