Dessert Recipes - Traditional Sussex Pond Pudding Recipe

Ingredients

• Butter, for greasing

For the pastry (paste)

• 275 g/2 1/2 cups self-raising (self­ rising) flour

• 5 ml/ 1 tsp baking powder

• 1.5 ml/1/4 tsp salt

• 150 g/5 oz/1 1/4 cups shredded (chopped) vegetable suet

• Cold water, to mix

For the filling

• 175 g/6 oz/3/4 cup butter, cut into pieces

• 175 g/6 oz/3/4 cup granulated sugar

• 1 large lemon, scrubbed and pricked all over with a skewer

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Method:

1. Grease a 1.2 liter/5 cup pudding basin. To make the pastry, sift the flour, baking powder and salt into a bowl. Stir in the suet.

2. Mix with enough cold water to form a soft but not sticky dough. Knead gently on a lightly floured surface.

3. Cut off a quarter, roll out to the size of the top of the basin and reserve for a lid. Roll out the remainder and use to line the basin.

4. To make the filling, put half the butter and sugar in the basin and top with the lemon.

5. Add the remaining sugar and butter around and on top of the lemon. Dampen the edges of the pastry and press the lid into position.

6. Cover with a double thickness of greased greaseproof (waxed) paper or foil, with a pleat in the centre to allow for rising.

7. Twist and fold under the rim of the basin to secure. Steam for 3 hours.

8. Remove the paper or foil and loosen the edge with a round-bladed knife. Turn out into a serving dish.

9. As you cut the pudding the sauce will flow out. Cut everyone a slice of lemon with the pudding.