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Sussex Pond

• 8 oz (240g) Self-raising Flour
• 4 oz (120g) Butter
• A Pinch of Salt
• 4 oz (120g) Demerara Sugar
• 4 oz (120g) Shredded Suet
• 1 Large Lemon
• 150ml Milk and Water Mixed

Sieve the flour and salt into a mixing bowl, then add the suet and mix well. Add the liquid to make a soft dough which can be rolled out. It is very important that the dough is not to wet or thin. Grease a 2 - 3 pint (1.4-1.7 litre) pudding basin. Roll the dough into a large circle and cut out a quarter to use later for making a lid. Place the remaining dough in the basin and join up the two cuts, wetting the edges, 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 whole lemon (preferably one with a thin skin) 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. Roll out the remaining pastry to make a lid. Fit over the filling and press the edges together with water to seal them firmly. Cover securely and steam for 3 hours, or longer (for a really tender lemon), adding more water if needed.

To serve, turn the pudding into a dish with a deep rim, when you slice into it the rich lemon sauce will gush out. Make sure each person is served some of the suet crust, lemon and tangy luscious sauce.