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Pond Pudding




Source of Recipe


the web


Recipe Introduction


An old Somerset recipe gleaned from a Gloucestershire WI cook book

dated 1916 but reprinted in 1939 !


Take 8ozs of plain flour, and 1 teaspoonful of your favourite baking powder

(or self raising flour maybe used)4 ozs of suet, and a pinch of salt. Mix into a paste with water. Divide the pastry into two equal parts. Roll out one part fairly thinly. Take a quarter of a pound of freshbutter and brown sugar – Barbadoes for preference- place in centre of pastry, fold edges over, pinching the joins in carefully. Roll out the second piece of pastry, place the roll alre4ady made in the centre, with joined side downwards. Fold edges over and pinch well together, as before. Wrap lightly in greaseproof paper and steam for 3 hours.

Quick made and always liked.