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Sussex Pond Pudding

Make Sussex Pond Pudding at home with Flour, Baking Powder, Fresh Beef Suet, Milk, and Cold Water. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 cup
• 2
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 12
• 1 1/2 cup

Method (preview)

1. 1

   Sift flour and baking powder into a large bowl.

2. 2

   Add suet, milk, and cold water, and stir with a wooden spoon until dough holds together.

3. 3

   Shape about 1/3 of the dough into a ball, shape remaining dough into a larger ball; wrap both in plastic wrap and refrigerate for at least an hour.

4. 4

   Grease a 5-cup pudding basin.

5. 5

   On a lightly floured work surface, roll out larger ball into a 12" round, then ease into basin, pressing to fit snugly.

6. 6

   Place one half the butter, and one half the brown sugar, into the lined basin.

7. 7

   Pierce unpeeled lemons all over with a skewer (incisions must go all the way through) and place on top of butter mixture.

8. 8

   Top with remaining butter and brown sugar.

9. 9

   On a floured work surface, roll out remaining dough into a 7" round, and place on top of filling.

10. 10

    Cover loosely with a 9" piece of aluminum foil (allowing room for pudding to expand) and tie in place with kitchen string.

11. 11

    Place basin in a large pot.

12. 12

    Add enough water to come halfway up the side of basin.

13. 13

    Cover and simmer over medium heat for 3 hours (check occasionally, and replenish water as necessary to keep level of water bath about halfway up side of basin).

14. 14

    Remove basin from pot, cool slightly, then remove foil.

15. 15

    Invert putting onto a platter.

16. 16

    To serve, spoon into bowls (lemon will be soft enough to cut through).