Orange and Lemon Sussex Pond Pudding

This is a classic recipe you're not likely to see on many restaurant menus...Sussex Pond Pudding! Packed with whole oranges, lemons, and rich brown sugar, it's steamed to perfection and served with a dollop of clotted cream.

Ingredients

225g self rising flour
100g suet
150ml water approximately

For the filling

1 orange
2 lemons
150g butter diced
150g light brown sugar

To serve

Clotted cream

Method

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To make the suet pastry mix all the ingredients together to form a dough and roll out two thirds on a lightly floured surface to a 20cm circle.
Thickly butter a 1 litre pudding basin and lightly dust with flour, then lay the pastry in and nip the join together.
Pierce the lemons and oranges with a fork all over.
Layer up the fruits, sugar and butter, then use the leftover dough to make a lid. Brush with water seal tightly.
Cover the pudding in baking paper and then cover in foil and tightly seal.
Steam for 1 hour 20 minutes in a gently simmering pan, be careful that the water does not run dry.
Tip onto a plate and serve with clotted cream.

Ingredients

225g self rising flour
100g suet
150ml water approximately

For the filling

1 orange
2 lemons
150g butter diced
150g light brown sugar

To serve

Clotted cream

Method

To make the suet pastry mix all the ingredients together to form a dough and roll out two thirds on a lightly floured surface to a 20cm circle.
Thickly butter a 1 litre pudding basin and lightly dust with flour, then lay the pastry in and nip the join together.
Pierce the lemons and oranges with a fork all over.
Layer up the fruits, sugar and butter, then use the leftover dough to make a lid. Brush with water seal tightly.
Cover the pudding in baking paper and then cover in foil and tightly seal.
Steam for 1 hour 20 minutes in a gently simmering pan, be careful that the water does not run dry.
Tip onto a plate and serve with clotted cream.