Put the remainder of the fruit into a mixing bowl. Add the suet, breadcrumbs, ground rice, sugar, grated lemon rind and salt. Beat together the eggs, marmalade and a little of the milk. Add to the other ingredients; use sufficient milk to moisten, and mix well. Pour the mixture into the prepared mould. Cover with a greased paper. Steam for 2–2½ hr.
Serve with marmalade sauce.