Sussex Pond Pudding

Method

1. 1

   Grease a 1.2 litre pudding basin with butter. Mix the flour, suet and salt in a bowl. Stir in enough of the cold water to make a soft, rollable dough.

2. 2

   Cut off a quarter of the dough for the lid. Roll out the rest into a circle and line the basin, pressing it up the sides so it hangs over the rim slightly.

3. 3

   Prick the lemon all over with a skewer. Put half the butter and half the sugar into the lined basin, sit the lemon on top, then add the rest of the butter and sugar around it.

4. 4

   Roll out the lid, wet the edge of the dough in the basin, set the lid on and pinch the edges together firmly to seal in the butter.

5. 5

   Cover with a sheet of baking parchment and foil folded together with a pleat in the middle. Tie it tightly under the rim with string.

6. 6

   Sit the basin on an upturned saucer in a large pan. Pour in boiling water to come halfway up the basin. Cover and steam on a low simmer for 3 hours, topping up with boiling water now and then.

   180 min
7. 7

   Lift out the basin and leave to stand for 5 minutes. Run a knife round the edge, turn out onto a deep plate and serve at once, cutting the lemon so everyone gets some of the sauce.