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Sussex pond pudding

Mark Sargeant from Market Kitchen
A whole lemon nestled in suet pastry, makes Mark Sargeant's traditional citrus steamed pudding just a little surprising

Sussex pond pudding

Method

1. Mix the flour and suet together in a bowl. Combine the milk and water together in a jug or separate bowl. Mix in enough of the milk and water to the flour and suet mixture to make a dough that is soft, but not too soft to roll.

2. Roll the dough out on a floured surface, making a large circle. Cut out a quarter of the circle (to be used later as the lid of the pudding).

3. Grease a 1.5 litre heatproof basin or bowl. Press the 3/4 circle of pastry into the bowl and join the cut sides together, sealing together well.

4. Put half of the butter cubes and half of the sugar into the bottom of the lined bowl.

5. Prick the lemon all over with a larding needle or skewer, so the juices can escape, then place the lemon on top of the butter and sugar. Put the remaining butter and sugar over the lemon to fill the bowl.

6. Roll out the reserved pastry quarter into a round and put on top of the basin filling. Press the edges together to seal the pudding.

7. Cover the top of the basin with a piece of foil that is pleated in the middle. Tie the foil in place with string and create a string handle over the top, so the pudding can be easily moved when hot.

8. 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.

9. Cover the pan with a lid and leave to simmer for 4 hours. If the water level falls too low, replenish it with more boiling water.

10. To serve, carefully remove the basin from the pan and remove the foil lid. Put a deep dish over the basin and turn the pudding out onto the dish. Place on the table and serve immediately.