Sussex Pond Pudding

    4 hours 30 min

    A traditional pudding from West Sussex. Add sultanas or raisins to the filling to make Kentish Puddle Pudding. Warning: don't eat this if you're on a diet!

    Sussex, England, UK
    10 people made this

    Serves: 4 

    • 8oz self-raising flour
    • 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

    Prep:30min  ›  Cook:4hr  ›  Ready in:4hr30min 

    1. 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.
    2. 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.
    3. 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.

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    Reviews in English (4)


    Used different ingredients. Replace the filling with 1 1/2 lb of cored, chopped dessert apples to make apple hat.  -  27 Dec 2009


    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