Wipe the lemon with a damp cloth, and grate the rind
off it on to the top of the sugar. Work the sugar and lemon rind together
with a broad-bladed knife until they are thoroughly blended. Then mix
all the dry ingredients together in a basin, and make a well in the centre.
Add the lemon juice and egg, and enough milk to make
a softish consistency. Pour the mixture into a greased mould or basin,
cover with a lid or with greased paper, and steam for 2 to 3 hours.
Turn out when ready and serve plain or with custard or