In a bowl, mix the flour and suet together.
Combine the milk and water, then add To the flour mixture to form a soft dough.
Roll out the dough on a floured surface to a 30cm circle.
Cut out one-quarter of the dough for the lid and line a buttered 1.5 litre basin with the rest.
Peel, core, and cube the apples, then toss them with the butter and sugar.
Place some apple mixture in the basin, add the pricked lemon upright, and pack remaining apples around it.
Roll out the reserved pastry, place it on top, and pinch the edges to seal.
Cover the basin with pleated foil and tie securely with string to create a handle.
Place a jam jar lid in a large saucepan and sit the pudding basin on top of it.
Add boiling water until it reaches three-quarters up the side of the basin.
Cover the pan and simmer for 3.5 hours, topping up water as needed.
Invert the pudding onto a plate and serve in slices with cream or custard.