Sussex Pond Pudding
Sussex Pond Pudding is one of the great old puddings of England, rich, comforting and wonderfully eccentric. Dating back to the 17th and 18th centuries, it was traditionally made by farm workers across Sussex as a deeply satisfying winter dessert. The magic of the pudding is simple but clever. A whole lemon is sealed inside a soft suet pastry along with butter and sugar, then steamed slowly for hours. As it cooks, the lemon softens and releases its juices, creating a sharp, buttery syrup hidden inside the pastry "pond".
Instructions
- 1
Étape 1: Prepare the pudding basin
Generously butter a 1 litre pudding basin.
- 3
Étape 3: Line the pudding basin
Roll out about two thirds of the pastry and use it to line the pudding basin, leaving a little overhang at the rim.
- 6
Étape 6: Add the pastry lid
Roll out the remaining pastry to form a lid. Place it over the filling and seal the edges well.
- 7
Étape 7: Prepare for steaming
Cover the basin with a sheet of baking paper and foil, pleated in the middle to allow expansion, then tie securely with string.
- 8
Étape 8: Steam the pudding
210 minPlace the basin in a large pot, with simmering water coming halfway up the sides and steam gently for 3½ hours, topping up the water when needed.
For the suet pastry
- 2
Étape 2: Make the suet pastry
In a bowl mix the flour, suet, sugar and salt. Gradually add cold milk until a soft but workable dough forms.
For the filling
- 4
Étape 4: Prepare the lemon
Prick the whole lemon a few times with a skewer.
- 5
Étape 5: Assemble the filling
Pop half the butter and sugar in the bottom of the basin, add the lemon on top, and scatter the remaining brown sugar around the lemon and dot the remaining cubed butter over the top.
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