This is the best of all suet puddings. There are Kentish recipes, using sugar and butter and omitting the lemon; a Hampshire recipe, substituting an orange (which becomes rather bitter with cooking) and another which has a handful of soaked raisins squeezed together with the butter moulded round it. They are all good but the lemon is the best. None of the others is called “pond” pudding, although the butter and sugar also forms a pond on the dish when it is cut. There seems to be no North or West Country recipe of this kind.
Butter a large pudding bowl with the softened butter. Roll out the suet crust about
Cut the butter into
To serve, lift the bowl out of the water, take off the foil and invert on to a rather large shallow dish. Lift off the bowl and stand the pudding in a low oven to dry off for a few minutes.
©1980 The Estate of Elizabeth Ayrton