lightly grease the 1/2 pint jars and set aside

set the steamer up over medium heat and get it started

mix flour, baking powder, lemon zest

use a blender to make the white bread into bread crumbs, or tear them up

put bread crumbs in the flour mix

add shortening, mash together

combine the milk and water, and stir

once the dough comes together, lightly dust the counter, with flour and gently knead the dough for about 2 minutes

lightly grease your 1/2 pin wide mouth jars, set aside

divide the dough in half, then take 1/3 of each half, and set aside for the lids of your puddings

take one of the big pieces of dough and flatten it out, ease inside a prepared jar, making sure there's no air trapped under the dough, be sure to not bring the dough up and over the top of the jar just bring it to the top of the jar

repeat with the second piece of dough and jar, set the jars aside

work the butter and brown sugar together into a paste

put a spoonful of the brown sugar in the bottom of each jar

take the lemon and cut off the very tip of each end

then cut it in thirds, save the middle piece for another project

take each end and put them end side up on the cutting board, cut two slices almost all the way through each piece of lemon

put the pointed end down in the jar so the wider cut end is up

put the brown sugar mixture all over the lemons and around it if you can, be sure not to pierce the dough, fill it to about 1/2 inch below the top of the dough

roll the two little pieces of reserved dough into lids for the jars

wet the edges of one of the circles with water, lay it over the brown sugar, pinch the edges closed, be sure not to put the dough up and over the top of the jar, just pinch the edges, and pat down the dough

cut two circles of parchment and foil

lay the parchment over the foil, fold a pleat in the middle to give it the ability to expand, repeat with the second set

crimp one of the circles around the jar, tie it tightly

repeat with the remaining circle

put the two jars in the steamer

close the lid, make sure it has plenty of water, and steam for two hours, add water as needed so your steamer never runs out of water

when you're about 1/2 an hour away from the puddings being down make your Creme Anglaise

mix the milk, cream, and vanilla together in a saucepan, set it over medium-low heat

then beat the egg yolks and sugar in a mixing bowl until pale then set aside

when the milk is very hot but not boiling, remove it from the heat and pour the yolks in, whisking all the while

return the pan to the heat, and whisk until the mixture is getting thick and coats the back of a spoon

remove from the heat and pass it through a sieve to remove any lumps

pour into a little pitcher for serving

when the puddings have steamed for 2 full hours gently remove them from the steamer with tongs and set on a cooling rack for 5 minutes

then remove the foil top by snipping the string

ease a knife around the top inch of the pudding

put a clean plate over the pudding jar then flip to turn out

gently ease the jar off your pud

repeat with the second pudding

serve at once, pouring Creme Anglaise over the top

let loose your pond by cutting into the pud