Sussex Pond Pudding
SUSSEX POND PUDDING
This is a traditional British pudding, with a wonderful whole lemon in the centre of the suet pastry and a lovely, lemony sauce that oozes all over the plate hence the name Pond Pudding!
Make a suet crust pastry with the following ingredients.
10g baking powder
Pinch of salt
100g unsalted butter
175g muscovado sugar (the dark brown soft sugar, or at a pinch you could use demerara)
1 large lemon, unwaxed if possible, but you should scrub it well and then, using a fork, prick it all over
Grease a one and a half-pint pudding basin with butter. Line the pudding basin with three-quarters of the pastry. Leave aside. Cream butter and sugar until well-mixed and then place half into the pastry lined pudding basin.
Then put in the pierced lemon and top lemon with the and the remaining butter/sugar mix. Use the remaining suet pastry, make a lid, ensuring that the contents are tightly sealed. Cover with a couple of layers of kitchen foil.
Put sufficient water to come half way up the pudding basin into a large saucepan, when boiling, put the pudding in the saucepan. Cover with a lid and steam for 2 .5 hours. (Keep checking the water level in the saucepan do not allow it to boil dry!)
This doesnt really need anything served with it, but if you like, make some British style custard or serve with double cream.