This traditional English pudding originates from Sussex, a county in the South East of England. It comprises a suet pastry encasing butter, sugar and lemons. This pudding can be steamed or boiled for a few hours, and it dates back to 1672. Although it is high in sugar and fat and has therefore been replaced with ‘healthier’ desserts by the health-conscious, if you really want to treat yourself to an authentic English dessert which dates back about 350 years, go ahead and prepare this Sussex pond pudding, and take a delicious bite of history. This recipes serves 6, or you could stretch it to 8 smaller portions.

There is a version of Sussex pond pudding known as currant pond pudding, and that is popular in both Sussex and Kent. In fact, we have made currants an optional ingredient in the following recipe. Bear in mind using these will make it a currant pond pudding instead. Choose thin-skinned, juicy lemons (preferably unwaxed) for this dessert, and beef suet if you can get it. If not, vegetable shortening or cold butter can be used in its place.

The reason for the name of this dessert comes from the fact that when you cut into the finished pudding, the thick sauce oozes out and pools around the plate, resembling a pond. The lemon skin will be soft and caramelized because of the long cooking time. This is the type of dessert to try after serving a British savoury pie for the main course, and it is especially satisfying during the cooler months. Continue reading →