In a large mixing bowl, mix the flour, suet, and salt. Add the cold water a little at a time, stirring, until the dough just comes together into a soft, non-sticky ball.

Turn the dough onto a lightly floured surface and knead briefly, about 10 seconds, just until smooth. Don't overwork it or the pastry turns tough once steamed.

Grease the 1.2 L / 2-pint pudding basin generously with the extra butter, right up to the rim.

Roll out two-thirds of the dough into a circle about 30 cm / 12 inches across, wide enough to line the basin. Keep the rest aside for the lid.

Press the pastry into the basin, patching any gaps, and let the excess hang over the rim.

Place half the butter cubes and half the sugar in the bottom of the lined basin. Set the pricked lemon in the center, then top with the remaining butter and sugar.

Roll the reserved dough into a lid, dampen the pastry edges in the basin with a little water, and press the lid on top to seal. Trim off any excess.

Cover the basin with a pleated sheet of parchment and foil, pleat folded in the middle to allow for expansion. Tie tightly with kitchen string under the rim and make a string handle across the top.

Set the basin on a trivet inside an 8-quart / 7.6 L stockpot. Pour boiling water halfway up the sides of the basin, cover the pot, and steam over medium-low heat at a steady simmer for 3.5 hours (210 minutes), topping up boiling water every hour so it doesn't run dry.

The pudding is done when the pastry feels firm and springs back slightly, no longer doughy underneath the lid. Remove the basin carefully and let it rest 10 minutes.

Run a knife around the edge, invert the pudding onto a deep plate with a lip to catch the sauce, and lift off the basin. Cut into wedges so the lemon sauce spills out, and serve warm with cream.