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Sussex Pond Pudding    HT  DP  English  200mins


Serves 4-6    Hot  Fruit  Pudding  Dessert  England  British  Britain  Eggless




Softened Butter for greasing

350g/12oz Suet Crust Pastry
175g/6oz Demerara Sugar
100g/4oz Butter, very well chilled
1 Large Lemon



1. Butter a 900ml/30fl.oz. pudding basin and set aside. Roll out the pastry into a large circle to thickness of 2.5cm/1-inch.


2. Cut a quarter segment out of the pastry circle and use the three-quarter section to line the greased pudding basin.

3. Cut the cold butter into 8 pieces then place 4 into the lined basin, with half the sugar.

4. Prick the lemon deeply several times with a sharp skewer or knife then place upright into the basin, pressing it into the sugar/butter mixture.

5. Place the remaining butter and sugar around the top of the lemon pressing it in firmly, then roll the reserved pastry into a circle just large enough to fit as a lid, dampen the edges of the pastry in the basins and fit the lid on top pinching the edges together to ensure a seal.

6. Cover with pleated greaseproof paper and foil then place in a saucepan of boiling water and steam for 3 hours, topping up the water level with more boiling water as necessary.

7. After the cooking time, serve by removing the foil and greaseproof paper, place a large plate on top of the basin then invert the pudding onto the plate.

8. At the table, cut into wedges  so that the 'pond' of sauce runs out around the pudding. Discard the lemon.



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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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