Ingredients

• 335g/11oz self-raising flour
• 130g/5oz shredded suet
• 100ml/3½fl oz milk
• 200g/7oz slightly salted butter
• cubed
• plus extra for greasing
• 200g/7oz soft light brown sugar
• 3 large unwaxed lemons
• 200ml/7fl oz double cream
• to serve
• ice cream
• to serve

Directions

• For the Sussex pond pudding
• grease a 1.5 litre/2¾ pint heatproof basin or bowl.
• Mix the flour and suet together in a bowl. In a jug combine the milk with 100ml/3½fl oz water. Mix in enough of the milk and water to the flour and suet mixture to make a dough that is soft
• but firm enough to roll.
• On a lightly floured work surface roll the dough into a large circle. Cut out a quarter of the circle and set aside (this will be used later to form the lid of the pudding).
• Place the circle of pastry into the bowl and join the cut sides together
• pressing well.
• Place half of the butter cubes and half of the sugar in the bottom of the lined bowl.
• Prick the lemons all over with a larding needle or skewer
• so the juices can escape
• and then place the lemons on top of the butter and sugar. Cover with the remaining butter and sugar to fill the bowl.
• Roll out the reserved pastry into a round and place on top of the basin filling. Press the edges together to seal the pudding.
• Fold a pleat down the centre of a large piece of aluminium foil and cover the basin with the pleat positioned in the middle. Tie the foil in place with cooks’ string and create a handle by wrapping the string under and over the bowl (so the pudding can be easily moved when hot).
• Bring a large pan of water to the boil and lower the pudding into it. The water should come halfway up the sides of the bowl.
• Cover the pan with a lid and leave to simmer for 3-4 hours. Top up the pan with more water if it starts to dry out.
• To serve
• carefully remove the pudding from the pan and remove the foil lid. Put a deep dish over the basin and turn the pudding out onto the dish. Serve immediately with the cream and ice cream.