250g demerara sugar
2 large lemons grated
For the suet pastry 250g self-raising flour
Mix flour and suet together add milk and water until soft but not sticky.
Dice the lemons. Line butter moulds with suet and then place equal amounts of butter and sugar in each. Alternate the pattern by adding lemons and then butter and sugar again. Top the puddings seal well and cover with foil.
Place in steamer and cook for two hours.
Serve hot with fresh cream or custard.