Sussex pond pudding

COOKING TIME 3½ HOURS

SERVES 8

120g (4oz) unsalted butter, plus extra for greasing

120g (4oz) demerara sugar

1 large lemon (preferably with a thin skin)

Custard, to serve

For the suet pastry

240g (8½oz) self-raising flour, plus extra for dusting

Pinch of salt

120g (4oz) vegetable suet

Approx. 150ml (5fl oz) mixed milk and water

GREASE A 1.5–1.7-LITRE (2½–3-pint) pudding basin. To make the pastry, sift the flour and salt into a mixing bowl, then add the suet and mix well. Add enough of the milk mixture to form a soft dough that can be rolled out. It is very important that the dough is not too wet.

ON A FLOURED SURFACE, roll the dough into a large circle, ensuring it’s not rolled too thinly. Cut out a quarter of the circle and set aside to use later for making a lid. Place the remaining dough in the greased basin and join up the two cut edges, wetting them to seal, so that the basin is completely lined.

CUT THE BUTTER INTO SMALL PIECES and put half in the basin with half the sugar. Prick the lemon all over, using a thick skewer. Place on top of the butter and sugar in the basin. Cover with the rest of the butter and sugar.

RE-ROLL THE REMAINING PASTRY to make a lid. Wet the edges, fit over the filling and press the edges down to seal them firmly. Cover securely with a lid or foil and steam for 3½ hours (or longer for a really tender lemon), adding more water if needed. Turn out and serve with custard.