Sussex Pond Pudding
A steamed suet pudding with a whole lemon, butter and sugar inside that melt into a buttery lemon sauce.
- Prep
- 30 min
- Cook
- 4 hr
- Serves
- 6
- Level
- Hard
When you cut into this pudding, a rich lemony sauce pours out to form a 'pond' around it. The softened lemon can be eaten too.
It needs a long, gentle steam, so start it in good time.
Sussex Pond Pudding
4 hr 30 min total · approx. 560 kcal per serving
Ingredients
Servings
Method
- Mix the flour, suet and a pinch of salt with enough milk to make a soft dough.
- Roll out two-thirds and line a buttered 1.2-litre pudding basin.
- Put half the butter and sugar in the basin. Prick the lemon all over and sit it on top, then add the rest of the butter and sugar.
- Roll out the rest of the pastry as a lid and seal. Cover with pleated baking paper and foil and tie with string.
- Steam in a covered pan of simmering water for 3½–4 hours, topping up the water as needed.
- Turn out onto a deep plate and serve with the sauce.
Cook's noteUse a thin-skinned lemon so it softens fully.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
