The KENTISH WELL PUDDING Sieve the flour and salt together. Add sugar. Add suet and 1 teaspoon grated lemon rind Add enough water to make a dough. Roll out on a floured board. Butter a 2 pint pudding basin well and line with crust, leaving a third for the lid. Sprinkle the remaining rind in to the bottom of the basin. Prick the lemon with a darning needle and then press the cloves into it. Pat butter around the lemon then roll it in sugar. Put the coated lemon in the basin, then pack currants around it with any left-over butter and sugar. Dampen the edges of the pudding and fit the lid on, sealing well. Cover loosely with buttered kitchen foil and tie down with string. Steam for 3-3.5 hours (or microwave) When cut, the delicious buttery pond flows out. Bon appetit! Ingredients: 8oz self-raising flour pinch of salt 1oz caster sugar 4oz shredded suet grated rind of 1 large lemon 6-8 tablespoons cold water 2-3 cloves 1 large thin-skinned lemon 4oz unsalted softened butter 4oz dark brown shugar 4-6oz currants