Fruity Sussex Pond Pudding Recipe

Fruity Sussex Pond Pudding Recipe

Ingredients: Serves 6

225 g  self-raising flour
A pinch of salt
100 g shredded (chopped) vegetable suet
100 g currants
150 g light brown sugar

Grated rind and juice of 1 lemon

Cold water, to mix
100 g butter, plus extra for greasing
Single (light) cream, to serve


Sift the flour and salt into a bowl. Add the suet, currants and 25g of the sugar. Mix with the lemon juice and enough water to form a soft but not sticky dough. Knead the pastry (paste) gently on a lightly floured surface. Cut off a quarter, roll out to the size of the top of the basin and reserve for a lid. Roll out the remainder and use to line a greased 900 ml pudding basin.

Beat together the remaining sugar, the butter and the lemon rind until smooth. Place in the basin, brush the edges of the pastry with water and cover with the lid. Press the edges well together to seal. Cover with a double thickness of greased greaseproof (waxed) paper or foil, with a pleat in the centre to allow for rising. Twist and fold under the rim of the basin to secure. Steam for 2 hours. Turn out and serve with single (light) cream.

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