For the Pastry:

.8oz/225g. self-raising flour
Pinch of salt
4 oz./100g. low fat vegetarian suet
Grated rind of 1 lemon
½ pt/ 150ml. milk and water mixed

Metod

Place the frozen summer berries corn flour caster sugar and water together in a large pan and bring the mixture slowly to the boil
Simmer for about 8 mins. stirring occasionally ,
Preheat the oven to gas 5, 375'F, 190'C and place a roasting tin half full of water in the oven
Grease four 8fl. oz/250ml pudding moulds.Sift flour and salt stir in suet and lemon rind , add milk and water mixture and stir to a soft but not sticky dough,
divide into four, roll each portion on a lightly floured surface to a circle large enough to line each mould
Cut a quarter from each and use three quarter portions to line moulds
Divide the fruit between the moulds , dampen the pastry rims with water
Roll remaining pieces of dough to make lids and pinch the edges to seal
Place moulds in the roasting tin and bake for 40 minutes
Turn onto individual serving plates dust with icing sugar and serve with custard