Sussex Pond Pudding

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, it is boiled or steamed for several hours.

Ingredients

· 360g self raising flour
· A pinch of salt
· 120g shredded suet
· 150ml milk
· 120g butter
· 120g Demerara sugar
·1 large lemon, preferably with a thin skin

Directions

1. Sieve the flour and salt into a mixing bowl, add the suet and mix well. Add the milk to make a soft dough but not too wet.
2. Grease a 1.4 – 1.7 litre (2½ - 3 pint) pudding basin. Roll the dough into a large circle and cut out a quarter for making a lid. Place the remaining dough in the basin and join up the two cuts, wetting the edges, so that the basin is completely lined.
3. Cut the butter into small pieces and put half in the basin with half the sugar. Prick the lemon all over, using a thick skewer. Place, whole, on top of the butter and sugar in the basin and cover with the remaining sugar and butter. Roll out the remaining pastry to make a lid. Fit over the filling and press the edges together with water to seal them firmly.
4. Cover securely and steam for 3½ hours or longer for a really tender lemon.
5. To serve the pudding, turn out into a dish with a deep rim, to help it keep its shape. When you slice into it, a rich lemon sauce will gush out - the lemon being 'the frog in the pond'. Make sure to serve each piece with the suet crust and some of the tangy, luscious sauce.