Combine flour, suet, salt and sugar. Add enough water to make a soft dough. Roll out the dough to a large circle
and cut out a wedge about 1/3 of its size. Use the cut circle to line a greased
1.2 liter pudding basin, seat the edges together. Prick the lemon all over with a fork
and place it, with the brown sugar and margarine, in the
pastry-lined basin. Re-roll the remaining dough to make a
lid and use to cover the pudding, pressing the edges together
firmly.
Cover with a circle of greased
greaseproof paper with a pleat in the centre to allow for expansion.
Tie securely round the rim. Cover loosely with foil. Place the basin on an upturned saucer
or trivet in a roasting tin, pour in boiling water to come halfway
up the sides of the basin and bake in oven, 325F, gas mark 3, 90
minutes until cooked through. Remove the coverings and turn the
pudding out on to a serving plate. Serve hot, decorated with the lemon
slices.
