Sussex Pond Pudding HT DP
Serves 4-6 Hot Fruit Pudding
Dessert England British Britain Eggless
Softened Butter for
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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