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Sussex Pond Pudding

Sussex Pond Pudding



Ingredients:



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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