method
1. Sift the flour and salt into a bowl and stir in the suet, sugar, Seedless white raisins and lemon rind.
2. Beat the egg, lemon juice and milk together, add to the dry ingredients and mix to give a soft dropping consistency.
3. Divide between six greased dariole moulds, cover with greased foil and steam for 30 minutes.
4. Warm the lemon curd and add a very little boiling water to give a thin pouring sauce.
5. Turn out the puddings, spoon a little of the lemon curd sauce over each one and decorate with strips of pared lemon rind.
