Sussex Pond Pudding


Sussex Pond Pudding


2 unwaxed lemons

100g butter (cut into cubes and chilled), plus extra for greasing

250g self-raising flour, plus extra for dusting

100g vegetable suet

150ml whole milk

100g light brown sugar


Prick the lemons all over.

Combine the flour and suet in a bowl and add the milk. Knead to form a dough. Divide it into 2 balls - one third and two thirds.

Flour a worktop and roll out the larger ball. Use it to line the base and sides of a buttered 2 litre pudding basin.

Fill with half the cold butter cubes and half the sugar. Pop the whole lemons on top, then top with the rest of the sugar and butter.

Roll out the smaller ball of dough to make a lid for the pudding.

Brush the edges of the lid with water, put on top of the pudding and press to seal.

Cover with a circle of baking paper and tie under the rim of the basin with kitchen string to secure. Before cutting the string, take it up over the top to create a loose handle, and tie securely so it can be lifted easily.

Place the basin in a large pan and pour hot water into the pan until it reaches two-thirds of the way up its sides of the basin. Cover and simmer for 3½ hours.

Keep an eye on the water level, and top up as necessary.

Allow the pudding to rest for 10 minutes before turning out to serve.

Serve with hot custard.