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Sussex Pond Pudding


A suet pudding, the centre of which is filled with fruit and sugar. A suet lid seals the pudding, which is then steamed for several hours in a cloth. When the crust is cut the melted butter and sugar flow out and form a 'pond' around the softened fruit.

Earlier receipts for this use currants or chopped fruit, as with the the Kentish Well Pudding. The, now popular, version containing a whole lemon cannot be traced back further than Grigson 1974, though Wooley 1672 suggests using a whole apple.

Original Receipt in Wooley 1672;

181. To make a Sussex Pudding. Take a little cold Cream, Butter and Flower, with some beaten Spice, Eggs, and a little Salt, make them into a stiff Paste, then make it up in a round Ball, and as you mold it, put in a great piece of Butter in the middle; and so tye it hard up in a buttered Cloth, and put it into boiling water, and let it boil apace till it be enough, then serve it in, and garnish your dish with Barberries; when it is at the Table cut it open at the top, and there will be as it were a Pound of Butter, then put Rosewater and Sugar into it, and so eat it.

In some of this like Paste you may wrap great Apples, being pared whole, in one piece of thin Paste, and so close it round the Apple, and throw them into boiling water, and let them boil till they are enough, you may also put some green Goosberries into some, and when either of these are boiled, cut them open and put in Rosewater Butter and Sugar.

Other types of Pond Pudding include:
Blackeyed Susan
Kentish Well Pudding
Malmesbury Pudding
Sussex Pond Pudding

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