Sussex Pudding

Ingredients

350g (12oz) Suet Crust Pastry
175g (6oz) Demerara Sugar
110g (4oz) Unsalted Butter, well chilled
15g (½oz) Butter, softened
1 Large Lemon
Butter a 900ml (1½ pint) pudding basin.

Method

Roll out the pastry to thickness of 2.5cm (1 inch).
Reserving a quarter for the lid.
Use the remainder to line the basin.
Cut the butter into 8 pieces and place 4 into the lined basin, with half the sugar.
Prick several times with a sharp skewer or knife, press one end into the butter and sugar mixture, so it stands upright.
Press the remaining butter and sugar around the top of the lemon.
Trim remaining pastry to fit as a lid.
Dampen the edges of the pastry in the basin.
Fit the lid pinching to ensure a seal.
Cover with pleated greaseproof paper and foil.
Place in a saucepan of boiling water and steam for 3 hours, topping up the water as necessary.
Remove from heat, discard the cover.
Place a plate on top of the basin and invert.
Cut into wedges at the table, so that the 'pond' of sauce runs out.