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Sussex Pond Pudding is a traditional English pudding believed to originate from the South East county of Sussex. Made of a suet pastry which encases a whole lemon, with butter and sugar, (they all melt together to make the pond). It is steamed for several hours, or you can use a pressure cooker to cut the time, but pressure cookers are a bit of a mystery to me.

Ingredients (Serves 4)

225g suet pastry

For the filling

125 g cold butter, cut into cubes
125 g brown sugar
1 whole, un-waxed lemon

Method

1. Roll out 3/4 of the suet pastry.
2. Line a 1.5 litre pudding basin with the pastry (make sure there is enough pastry to hang over the top of the basin).
3. Put half the butter and brown sugar into the bottom of the lined basin.
4. Prick the lemon all over with a fork or the tip of a sharp knife.
5. Place the lemon on top of the butter sugar mixture.
6. Top the lemon with the remaining butter and brown sugar.
7. Roll out the remaining1/4 of the pastry to create a lid for the pudding.
8. Press the two layers of pastry together well, trim off any excess, and crimp the edges tightly to form a good seal.
9. Cover the pudding with a layer of pleated parchment paper, then a piece of pleated foil and tie a string (or use a rubber band) around the lip of the basin to hold everything in place.
10. Steam the pudding for a good 3 to 4 hours until cooked through.
11. It is now ready to serve.

Definitions

To line: To place a layer of pastry, clingfilm, foil, greaseproof paper or baking parchment, in a basin, baking tin, or on a tray, often to prevent food from sticking to the surface.

To prick : To make a single small hole or several small holes, often with a fork, eg to bake blind, first prick the pastry base with a fork.

To roll out: To reduce the thickness of pastry or dough by applying equal pressure with a rolling pin.

To steam: To cook food in the steam rising from boiling water.