Desserts Recipes - Sussex Pond Pudding Recipe

Ingredients

Serves 4

• 250 g/8 oz self-raising flour

• 125 g/4 oz shredded suet

• pinch of salt

• 25 g/1 oz sugar

• 50-75 ml/2-3 fl oz water

• 1 large lemon

• 125 g/4 oz light soft brown sugar

• 125 g/4 oz butter or margarine, diced

• lemon slices, to decorate

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Method:

1. Combine the flour, suet, salt and sugar in a mixing bowl. Gradually add enough water to make a soft dough. Turn-on to a lightly floured surface.

2. Rollout the dough to a large circle and cut out a wedge about one third of its size. Use the cut circle to line a greased 1.2 liter/2 pint pudding basin. Seal the edges together.

3. Prick the lemon all over with a fork and place it, with the brown sugar and margarine or butter, in the pastry lined basin. Re-roll the remaining dough to make a lid and use to cover the pudding, pressing the edges together firmly.

4. Cover with a circle of greased greaseproof paper with a pleat in the centre to allow for expansion. lie securely round the rim. Cover loosely with foil.

5. Place the basin on an upturned saucer or trivet in a roasting tin, pour in boiling water to come halfway up the sides of the basin and bake in a preheated oven, 160°C (325°F), Gas Mark 3, for about 1 3/4 hours until cooked through.

6. Remove the coverings and turn the pudding out on to a serving plate. Serve hot, decorated with the lemon slices.