Sussex Pond Pudding

How to Make Sussex Pond Pudding

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1. Mix the flour, salt and suet in a large bowl. Gradually stir in the water with a knife until the mixture forms a soft, pliable dough. Knead briefly on a floured surface until smooth.

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2. Grease a 1.2 litre pudding basin. Cut off a quarter of the dough for the lid and roll the rest into a circle about 30 cm across. Line the basin with it, leaving a slight overhang.

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3. Pack half of the butter and sugar into the pastry-lined basin. Prick the lemon all over with a skewer, about 20 times, and set it on top of the butter and sugar. Pack the rest of the butter and sugar around and on top of it.

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4. Roll out the reserved dough to a circle to fit the top. Dampen the edge of the lining, lay the lid on top, and press the edges together firmly to seal. Trim off any excess.

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5. Cover the basin with a pleated sheet of baking paper and a pleated sheet of foil, tie securely with string under the rim and make a string handle across the top.

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6. Put an upturned saucer in a large, deep pan and stand the basin on it. Pour in boiling water to come halfway up the side of the basin, cover and simmer for 4 hours, topping up with boiling water whenever it drops.

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7. Lift the basin out, remove the covers and leave to stand for 5 minutes. Loosen the edge with a knife, put a deep plate over the top and turn out.

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8. Serve in wedges, with some of the syrup and a piece of lemon on each plate.

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Tips for Making Sussex Pond Pudding

• Seal the lid firmly. If the seam opens during the long steaming, the syrup leaks into the water and the pond is lost.
• Keep the water at a steady simmer and top it up with boiling water. A pan that boils dry can burn the basin, and cold water halts the cooking.
• Prick the lemon well. Juice and oils escape into the syrup during steaming, and an unpricked lemon can burst.

Common Substitutions & Variations

• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.

What to Serve with Sussex Pond Pudding

• Pouring cream
• Custard
• Clotted cream

Storing & Reheating Sussex Pond Pudding

Best eaten hot, straight from the basin. Leftover pudding keeps in the fridge for up to 2 days and can be reheated in the microwave, although the crust is less tender.

Sussex Pond Pudding FAQ: Common Questions

Sussex Pond Pudding Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.