Instructions: Sieve the flour and salt into a mixing bowl and stir in the suet.

Add enough cold water to make a soft dough that can be rolled out.

Grease a pudding basin.

Warm the syrup with the lemon juice and pour a little of the mixture into the bottom of the basin. Roll out the dough and cut a piece the size of the bottom of the basin.

Put this lightly in place.

Sprinkle on one third of the breadcrumbs and pour in some of the syrup mixture.

Top with a slightly larger circle of pastry one third breadcrumbs and more of the syrup mixture. Cut out two more circles from the pastry one the same size as the top of the basin and the other slightly smaller.

Continue arranging pastry breadcrumbs and syrup layers ending with the large piece of pastry. Cover with greaseproof paper and a piece of kitchen foil tied on securely.

Put into a large pan of boiling water which reaches halfway up the basin.

Cover and steam for 1 1/4 hours adding boiling water to the pan as necessary.

Meanwhile bring the golden syrup and lemon juice slowly to a boil and allow to stand for a few minutes before serving.

Turn the pudding on to a warm plate and serve with the syrup sauce.

Serves 4

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