This is our take on an English classic. You'll need about five
lemons for this recipe.
300 gmbutter50 gm eachcaster and brown sugar2eggs50 mldouble cream120 mllemon juice and finely grated rind of 3 lemons, plus 1 extra lemon, coarsely chopped1½ tbspbrown sugar mixed with juice of 1 lemon, to serveSuet pastry250 gmself-raising flour140 gm (1 cup) finely processed cleaned suet50 gmfine soft white breadcrumbsPinchbaking powder120-160 mlmilkMandarin English cream500 ml (2 cups)milk6egg yolks120 gmcaster sugarFinelygrated rind and juice of 1 mandarin
Combine butter and sugar in a saucepan, stir over medium heat until butter melts (3-5 minutes). Set aside to cool, whisk in remaining ingredients, refrigerate until thick (1 hour).
Meanwhile, for suet pastry, combine all ingredients in a bowl (except milk), gradually add enough milk to bring pastry together, turn onto a work surface, knead gently to combine. Divide into 8 pieces, roll each into a 15cm round. Line 8 buttered 175ml metal dariole moulds with pastry. Fill three-quarters full with lemon sauce, fold excess pastry to meet in the middle, press to seal. Cover each with baking paper and foil, secure tightly with string. Place in a saucepan, pour in enough boiling water to come halfway up sides of moulds, cover with a lid and cook over medium heat until cooked through (1½ hours; top up with more boiling water if necessary).
Meanwhile, for mandarin English cream, bring milk to the simmer in a saucepan over medium heat. Whisk yolks and sugar in a bowl until pale. Add milk mixture, whisk to combine, return to pan and stir continuously over low heat until mixture thickly coats the back of a spoon (5-10 minutes). Strain through a fine sieve into a bowl placed over ice, stir occasionally until cool. Add mandarin juice and rind, refrigerate until chilled (1 hour). Just before serving, blend with a hand-held blender to add air, then spoon over hot puddings and drizzle with brown sugar mixture to taste.