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Sussex Pond Pudding

Sussex Pond Pudding


350g (12oz) Suet Crust Pastry
175g (6oz) Demerara or other soft Brown Sugar
110g (4oz) Unsalted Butter, well chilled and cut into small pieces or flakes.
An extra 15g (∏oz) Butter, softened ( to butter the pudding dish)
1 Large or 2 small unwaxed Lemons ( thoroughly washed)

To make :

Butter the inside of a 900ml (1∏ pint) pudding basin.
Roll out the pastry into a circle to thickness of about 2.5cm (1 inch).
Keep a quarter of the pastry back to use for for a lid.
Use the remainder to line the basin.
Put half the butter into the lined basin along with half the sugar.
Prick the lemon several times with a sharp knife, press one end into the butter and sugar mixture, (preferably so it stands upright.)
Press the remaining butter and sugar around the lemon.
Use the remaining pastry as a lid, trimming it round the basin as needed

and pinching edges together to ensure a seal.
Cover this with greaseproof paper and foil.

( You need to make a pleat in the foil and then secure it with string round the basin making a kind of handle to lift the pudding easily when it's hot)
Use a proprietary steamer or if you don't have one -

Place in a saucepan of boiling water and steam for 3 hours, topping up the water as necessary. ( It needs to be about half-way up the pudding bowl so watch it doesn't boil dry)
Remove from heat, carefully remove the paper and the foil.
Place a plate on top of the basin and turn out onto a flat deepish dish
Cut into wedges to serve but be careful as the "pond" of hot sauce runs out.

Serve hot with custard or cream.

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