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Sussex Pond Pudding


A suet pudding, the centre of which is filled with butter and sugar, often with fruit. 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 pudding. Compare with 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.

Sussex Pond Pudding

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.

Original Receipt in 'Whitstable Times and Herne Bay Herald' - Saturday 15 January 1938

[From the make-believe 'Mrs Pepys Diary']

As 'tis likely be cold and wintry the morrow I decide we shall eat at our luncheon a Sussex Pond Pudding. This is a very delectable warming sweet plain as it may sound in the reading, and for those of my readers who may know it not I put down here how 'tis made. Make a good suet crust with currants and a little sugar in it. and divide into two and roll out so that you have two thick rounds of crust. Roll into a ball butter and sugar. using one part of demerara sugar to two parts of butter. Set this ball in the middle of one round of crust, gathering up the edges, and over it put the other round of, crust so that the butter and sugar ball is entirely enclosed. Tie your pudding fairly tightly in a floured pudding cloth and let it boil some three hours, or longer if it be a very great size.

See also the plain Sussex Pudding

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

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