30 mins to 1 hour
over 2 hours
Mix all dry ingredients together in a bowl.
Add lemon rind, juice and eggs and mix well.
Place in a well-greased 1½ pint/850ml bowl.
Cover with two well greased pieces of greaseproof paper making sure there is a fold across the middle
Steam for six hours, remove paper.
If there is any fat lying on top of the pudding leave it, as it will be absorbed.
When cold, re-cover as before with fresh paper and store till needed
On Christmas morning steam for three hours.
Serve with brandy sauce or rum butter.
If you are making this as a dairy-free pudding, take care to ensure the breadcrumbs are dairy free. Although many breads contain dairy, free-from options are widely available - just check the label.