Sussex Pond Pudding
Suet was particularly popular as an ingredient in the southern half of England, and there are suggestions that the women of Sussex were especially adept at making such delicacies. Westham and Chailey both have associations with the pudding, also too Lancing and Horsham.
- 225g Self Raising Flour
- 110g Shredded Suet
- 50ml Water
- 75ml Milk
- 110g Cold butter - cubed
- 115g soft brown sugar
- I large lemon
Place half of the butter and soft brown sugar into the suet lined basin. Prick the outside of the lemon with a skewer or sharp knife and place on top of the sugar and butter already in the basin. Pack the remaining butter and sugar around the lemon.
Roll out the reserved pastry to form a lid for the pudding. Moisten to top of the lining and the edges of the pudding lid. Place the lid over the pudding and pinch together to form a good seal. Trim of any excess pastry and discard.
Take a double sheet of foil and form a pleat across the middle. Cover the top of the pudding and tie well in place with kitchen string. Form a handle with string to make it easy to lift the pudding out of the steamer when cooked.
Partly fill a large pan with boiling water and place a steamer on top. Bring the water back to the boil and place the pudding in the steamer and steam for three to three and half hours. Check the water every thirty minutes to make sure it doesn't boil dry.
When cooked, remove the cover carefully and place a serving plate on top of the pudding. Invert the pudding and plate and gently lift off the basin.
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