Non-VegetarianSouth East English cuisine Desserts

Sussex Pond Pudding

Name: Sussex Pond Pudding
Prep time: 25 min
Cook time: 3 h 30 min
Total time: 3 h 55 min
Yield: 4 servings
Cuisine: South East English
Ingredients: 10 g Butter; 225 g self-raising flour; 110 g shredded beef suet; 0.5 tsp Fine sea salt; 130 ml cold water; 125 g dark muscovado sugar; 125 g Unsalted butter; 1 large unwaxed lemon

A classic Sussex steamed suet crust pudding containing a whole lemon, rich butter, and dark sugar that collapse into a luscious, tangy pond of sauce.

🇬🇧United Kingdom· South East England

Prep: 25 min
Cook: 210 min
Total: 235 min
Servings: 4
Difficulty: Medium
Calories: 590 kcal

Ingredients

0 of 8 gathered

Servings

10 g Butter — softened, for greasing the basin
225 g self-raising flour — plus extra for dusting
110 g shredded beef suet — chilled
½ tsp Fine sea salt — approx 2 g
130 ml cold water — to bind the pastry
125 g dark muscovado sugar — or dark brown soft sugar
125 g Unsalted butter — chilled and cut into small cubes
1 large unwaxed lemon — scrubbed clean

Equipment

•1-litre pudding basin
•Large mixing bowl
•Rolling pin
•Large steamer pot with lid
•Kitchen string
•Greaseproof paper and foil

Nutrition

Per serving, approximate

Calories: 590 kcal
fat: 34 g
carbs: 68 g
fibre: 2 g
protein: 6 g
calories: 590 kcal

Instructions

1
Grease a 1-litre pudding basin generously with the softened butter.
2
Mix the self-raising flour, shredded beef suet, and fine sea salt in a large bowl.
3
Stir in the cold water gradually until the mixture comes together into a soft, smooth dough.
4
Cut off one-quarter of the dough and set it aside to make the pastry lid.
5
Roll out the remaining dough on a lightly floured worktop into a circle large enough to line the basin.
6
Press the pastry gently into the basin, leaving an overhang around the rim.
7
Place half of the diced butter and half of the muscovado sugar into the pastry case.
8
Prick the whole lemon all over with a thin skewer and place it upright in the centre.
9
Pack the remaining diced butter and sugar tightly around and over the lemon.
10
Roll out the reserved dough, dampen the pastry edges with water, and press firmly to seal the lid.
11
Cover with a pleated piece of greaseproof paper and foil, then tie securely beneath the rim with string.
12
Steam in a lidded pot over simmering water on the hob for three and a half hours, topping up water regularly.

Chef's tips

Prick the lemon thoroughly with a thin skewer or clean needle so that the juices can mingle with the melting butter and brown sugar. Make a pleat (a fold in the centre) in both the foil and greaseproof paper before tying down to give the suet pastry room to rise during steaming. Always check the steamer every 45 minutes to ensure the water has not boiled dry.

Ingredient substitutions

shredded beef suet → vegetable suet
dark muscovado sugar → dark brown soft sugar

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days.

Reheating

Reheat individual slices in a heatproof dish covered with foil in a fan oven at 160°C for 15 minutes or steam for 20 minutes until piping hot.

Common mistakes to avoid

•Forgetting to prick the lemon rind thoroughly, which prevents the inner juices from releasing into the sauce.
•Letting the steaming pot boil dry, which scorches the pudding base.
•Failing to seal the pastry lid tightly, causing steam to seep in and make the filling watery.

Serving suggestions

Serve immediately in deep bowls with thick pouring double cream.Spoon plenty of the buttery, sweet lemon-caramel sauce from the dish over each slice.Accompany with warm homemade vanilla custard.