4oz chopped butter, chopped margarine or shredded suet
a little cold milk, to mix
4oz very cold butter, cut into small pieces
4oz soft brown sugar
1 large, thin-skinned, unwaxed lemon
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Method Prep:30min › Cook:4hr › Ready in:4hr30min
Mix together the flour and butter/margarine/suet in a large bowl. Add just enough milk to mix into dough - not too sticky, not too dry. Knead for a few minutes until supple, flatten a little and leave to relax for 10 minutes.
Grease a 2 pint pudding basin. Roll out two-thirds of the pastry quite thinly and line the basin with it, allowing a little to overhang the rim. In a bowl, tumble together the butter and sugar with a fork. Place about half of it in the pastry-lined bowl. Using a fork, prick the lemon all over its surface then push it down into the middle of the butter and sugar so it stands upright. Cover with the remaining butter and sugar.
Roll out the rest of the pastry to form a lid. Dampen the edge of the pastry overhanging the bowl, lay the pastry lid over and clamp the two together with your fingers. Trim off the excess and cut two small holes in the centre of the lid for the pudding to "breathe". Cover with a sheet of greased, pleated greaseproof paper and then with a sheet of foil. Tie with string to secure. Steam the pudding for 4 hours.
I reduced the quantities and chopped up half a lemon. I should not have done that. Parts escaped and were found again when eating!! My neighbour told me you are supposed to remove all the lemon and it is just there for flavour. - 03 Nov 2015
My mother always made this but with sultanas or raisins and she used to layer the butter, raisins and sugar through the pudding. We were told that it was called pond pudding because of the pond of dark sweet sticky goo that leaked out when the pudding was finally turned out onto a plate. I'm surprised we kids weren't all enormously fat! - 06 Nov 2012