Sussex Pond Pudding
This is a boiled suet pudding, a typical English Pudding. In the middle the butter and sugar melts to make a rich sauce sharpened with the lemon juice.The name of the pudding refers to the sauce,which runs out of it, whhen turned onto a serving dish. it makes a moat of a buttery brown llemony liquid!!
8oz self raising flour
4 oz beef suet
4 oz slightly salted butter
milk and water
4 oz demerara sugar.
1 large lemon.
Mix the flour and suet together to make a dough with milk and water. half and half 5fl oz should be enough. The dough should be soft but not too soft to roll out in to a large circle.Cut a quarter out of this circle and reserve for later to make the lid!
Butter a 2/12 pint pudding basin liberally with .
drop the three quarter circle of pastry into the basin and press the cut sides together to make a perfect join, thus lining the basin.Put half the butter cut into squares and half the sugar into the pudding, slice the lemons and put those in, then add the remaining butter and sugar. Roll out the remaining pastry to make alid place it on top of the filling and press the edges together so that the pudding is sealed in completely!
Put a piece of foil right over the basin with a pleat in it. This enables it to expand when cooking. Tie it in place with string and make a tie handle with the string over the top so that the the pudding can be easily lifted.
Put a large pan of water on to boil, and then lower the pudding basin into the boiling water. It should come up halfway or a little further . Cover and leave to boil for 3 – 4 hours. If the water gets low replenish with boiling water.
TO SERVE.. put a plate/ dish deep enough to catch the sauce! over the basin, after removing the foil and turn the whole thing upside down. Its is a good idea to ease the pudding from the sides of the basin with a knife first. Put on the table immediately, cut into it and watch the sauce pour out