Mix all dry ingredients together in a bowl.
Add lemon rind, juice and eggs and mix well.
Place in a well-greased 1Â½ 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.