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Sussex Pond Pudding


250g (8 oz) self raising flour

125g (4 oz) chopped fresh beef suet

milk and water

slightly salted butter

soft light brown or caster sugar

2 large lemon

Sussex Pond Pudding
Cook time: 60min
Difficulty: medium
Serves: 4


Mix the flour and suet together in a bowl. Make into a dough with milk and water, half and half, about 150ml ( ¼ pt). The dough should be soft, but not too soft to roll out into a large circle. Cut a quarter out of this circle, to be used later as the lid of the pudding. Butter a pudding basin lavishly. It should hold about 1 ½ litres (2 ½ pts). Drop the three quarter circle of pastry into it and press the cut sides together to make a perfect join.

Put about 100g (3 ½ oz) each of butter, cut up, and sugar into the pastry. Prick the lemon (or limes) all over with a larding needle, so that the juices will be able to escape, then put it on to the butter and sugar. Fill the rest of the cavity with equal weights of sugar and butter cut in pieces – at least another 100g, possibly more.

Roll out the pastry that was set aside to make a lid. Lay it on top of the filling, and press the edges together so that the pudding is sealed in completely. Put a piece of foil right over the basin, with a pleat in the middle. Tie it in place with string, and make a string handle over the top so that the pudding can be lifted about easily.

Put a large pan of water on to boil, and lower the pudding into it, the water must be boiling, and it should come halfway, or a little further, up the basin. Cover and leave to boil for 3-4 hours. If the water gets low, replenish it with boiling water.

To serve, put a deep dish over the basin after removing the foil lid, and quickly turn the whole thing upside down, it is a good idea to ease the pudding from the sides of the basin with a knife first. Put on the table immediately.