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Print this Recipe    Sussex Pond Pudding

Sussex Pond Pudding
Serves 4-6

2 cups flour
2 tsp. baking powder
1/2 cup shredded fresh beef suet
1/2 cup milk
1/2 cup cold water
12 Tbsp. salted butter, cut into small pieces
1 1/2 cups dark brown sugar
3 small lemons

Sift flour and baking powder into a large bowl. Add suet, milk,
and cold water, and stir with a wooden spoon until dough holds
together. Shape about 1/3 of the dough into a ball, shape remaining
dough into a larger ball; wrap both in plastic wrap and refrigerate
for at least an hour.

Grease a 5-cup pudding basin. On a lightly floured work surface,
roll out larger ball into a 12" round, then ease into basin, pressing
to fit snugly. Place one half the butter, and one half the brown
sugar, into the lined basin.

Pierce unpeeled lemons all over with a skewer (incisions must go
all the way through) and place on top of butter mixture. Top with
remaining butter and brown sugar.

On a floured work surface, roll out remaining dough into a 7" round,
and place on top of filling. Dampen edges with water and pinch
crust together with your fingers to seal. Cover loosely with a 9"
piece of aluminum foil (allowing room for pudding to expand) and
tie in place with kitchen string.

Place basin in a large pot. Add enough water to come halfway up
the side of basin. Cover and simmer over medium heat for 3 hours
(check occasionally, and replenish water as necessary to keep level
of water bath about halfway up side of basin). Remove basin from
pot, cool slightly, then remove foil. Invert putting onto a platter.
To serve, spoon into bowls (lemon will be soft enough to cut
through).

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