GBBO Sussex Pond Pudding

Shopping list

• 250 g self-raising flour

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• 125 g shredded suet — vegetable or beef

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• 1 pinch salt — a pinch

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• 130 ml cold water — about

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• 1 lemon unwaxed lemon — whole, pricked all over with a skewer

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• 150 g unsalted butter — softened

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• 150 g dark brown soft sugar

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Step by step

1. 1

   Make the Pastry: Mix flour, suet, and salt together. Stir in cold water gradually to form a firm dough. Roll out two-thirds of the pastry to line a heavily greased pudding basin, reserving the rest for the lid.

2. 2

   Fill the Basin: Pack the bottom with a little of the butter and sugar mixture. Place the whole pricked lemon right in the center, and pack the remaining butter and sugar tightly all around and on top of it.

3. 3

   Seal & Boil: Roll out the remaining pastry lid, place it over the top, and crimp the edges tightly to seal. Cover with a pleated sheet of buttered baking parchment and foil, tying securely with kitchen string. Place the basin in a large saucepan filled with boiling water coming halfway up the sides. Cover and steam/boil gently for 4 to 5 hours, topping up the water as needed.

4. 4

   Serve: Carefully invert onto a deep dish; when sliced open, the butter and lemon juices flood out to form a rich 'pond' sauce.