Place a little of this mixture in the pudding basin on top of the suet pastry. Prick the lemon all over with a cocktail stick and then place it in with the apples so that it sits upright.

To make the suet pastry, put the flour in a large bowl and stir in the suet, parsley and salt. Stir in enough water to make a soft, spongy dough - you'll probably need around 250ml/9fl oz.

Roll out the rough puff pastry until about 1 cm thick and cut in half to make two lids. Egg wash the suet crust overhang and place one layer of puff pastry on top of the filling making a small ...