Sussex Pond Pudding

Sussex pond pudding might not be the prettiest pud, but all is forgiven when you take the first bite! This is a must make recipe for the cooler months.

Sussex pond pudding might not be the prettiest pud, but all is forgiven when you take the first bite! This citrus sponge will hug your soul with a big hit of nostalgia, and is a must make recipe for the cooler months.

Sussex Pond Pudding

Preparation time 20 mins Cooking time 31/2 hours plus resting Serves 6 Ingredients:
  • 250g self raising flour, plus extra for dusting
  • 110g vegetable suet
  • 150ml whole milk
  • 100g butter cold and diced, plus
  • extra for greasing
  • 100g light brown sugar
  • 2 large unwaxed lemons
Method:
  1. Grease the base and sides of a 11/2 litre pudding basin with butter. Draw around a plate that is larger than your pudding basin onto baking paper and cut out. Set aside the circle and basin for use later on.
  2. Place the flour and suet in a large bowl and combine briefly. Add the milk and bring the mixture together with your hands then knead to form a dough. Divide the dough into three equal portions then roll two portions together and shape into a ball.
  3. Lightly dust your work surface with flour then roll out the ball of dough into a circle big enough to line the base and sides of the pudding basin. Gently ease into the prepared basin.
  4. Fill the pudding basin with 50g of the diced butter and 50g of the brown sugar. Roll the lemons lightly in your hand then prick all over with a skewer to enable the juice to be released whilst baking. Place the whole lemons in the pudding basin then top with the remaining butter and sugar.
  5. Roll out the remaining dough into a circle big enough to create a lid for the pudding. Brush the edges of the lid with water then place on top of the pudding and press to seal.
  6. Cover the pudding with the circle of baking paper and tie string under the rim to secure in place. Before cutting the string, take it up over the top of the pudding to create a loose handle and tie securely. Trim any excess baking paper.
  7. Place the pudding basin in a large pan and pour hot water into the pan until it reaches 2/3 of the way up the sides of the basin. Cover and simmer for 31/2 hours. Keep an eye on the water level and top up as necessary. Allow the pudding to rest for 10 mins before carefully turning out onto a deep serving plate. When serving, try to ensure every portion includes some lemon. Wonderful with simple single cream or custard.
TIP: * You can add a chopped Bramley cooking apple to add variety and to also help fill the cavity in the pudding basin. * Spice it up - if you can’t wait until Christmas for some warm spiced puddings, add 1 tsp of vanilla bean paste, 1tsp ginger and 1tsp cinnamon with a star anise for extra wintry comfort.

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