Combine the chicken, leeks, carrots, plain flour, lemon rind and seasoning.

Sift the self-raising flour with a pinch of salt and stir in the suet, with enough cold water to make a light manageable dough.

Grease a 1.4 litre (2 1/2 pint) pudding basin. Roll the dough out on a lightly floured surface and use two-thirds to line the basin.

Turn the filling into the lined basin and spoon over the stock. Roll out the remaining pastry as a lid. Cover the basin and seal the edges well.

Cut a piece of greaseproof paper and a piece of foil large enough to cover the basin. Place them together and make a pleat across the middle. Lightly grease the greaseproof side and put them over the pudding, greaseproof side down. Tie securely on to the basin, and make a string handle across the basin top.

Bring a large pan of water to the boil. Fit a steamer over the pan and steam the pudding, covered, for 3 - 3 1/2 hours. Top up with boiling water as necessary.