2 unwaxed lemons
100g butter, plus extra for greasing
250g self-raising flour, plus extra for dusting
150ml whole milk
100g golden caster or light brown sugar
1. Prick the lemons all over with a skewer. Finely dice the butter and chill.
2. Combine the flour and suet in a bowl and add the milk. Knead to form a dough. Divide it into 2 balls, comprising a third and two-thirds of the mix respectively. Flour a worktop and roll out the larger ball. Use it to line the base and sides of a buttered, 1.5-litre pudding basin.
3. Fill the pudding with half the cold butter cubes and half the sugar. Pop the whole lemons on top, then top with the rest of the sugar and butter. Roll out the smaller ball of dough to make a lid for the pudding (this will become the base, so make it thick). Brush the edges of the lid with water, put on top of the pudding and press to seal.
4. Cover with a circle of baking paper and tie under the rim of the basin with kitchen string. Before cutting the string, take it up over the top to create a loose handle, then tie. Trim off excess baking paper. Place the basin in a large pan. Pour hot water into the pan until it reaches two-thirds of the way up the sides of the basin. Cover and simmer for 3.5 hours. Top up the water level as necessary. Allow the pudding to rest for 10 minutes before carefully turning out onto a serving dish.