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Sussex Pond Pudding




Source of Recipe


the web


Recipe Introduction


Serves 4-6


List of Ingredients




225 g self rasing flour;
100 g shredded suet
(non-vegetable);
8 tablespoons cold water;
100g soft butter;
100g light brown sugar;
100g currents;
1 small thin skinned lemon.

Recipe



Cooking time 2 hours (steaming).

Place flour, water and suet in basin, add enough cold water to make a
good dough Roll out to a circle, approx. 4 inches wider than the top of
a 2 ½ pint pudding basin, cut a quarter out (becomes the lid). Use the
remainder to line the basin, easing it in and use water and a brush to
seal it.
Cream butter and sugar, add currents
Prick lemon all over (kinky part - oohh!)
Spoon some current mix to the bottom, place your lemon in the middle and
cover with the remaining currents
Make a lid with the remaining pastry, wet edges and seal well Cover with
butter parchment paper (pleat to allow expansion), then a larger piece
of paper, using string to seal in. Steam and serve with loads of
custard!