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Method:
Sift the flour and salt into a bowl. Add
the suet, currants and 25g of the sugar. Mix with the lemon juice and
enough water to form a soft but not sticky dough. Knead the pastry
(paste) gently on a lightly floured surface. Cut off a quarter, roll
out to the size of the top of the basin and reserve for a lid. Roll
out the remainder and use to line a greased 900 ml pudding basin.
Beat together the remaining sugar, the butter and the lemon rind until
smooth. Place in the basin, brush the edges of the pastry with water
and cover with the lid. Press the edges well together to seal. Cover
with a double thickness of greased greaseproof (waxed) paper or foil,
with a pleat in the centre to allow for rising. Twist and fold under
the rim of the basin to secure. Steam for 2 hours. Turn out and serve
with single (light) cream.
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