📝 About This Recipe
A true icon of British culinary history, this historic steamed pudding dates back to the 17th century and is famous for the 'pond' of golden, buttery sauce that erupts when sliced. At its heart lies a whole, thin-skinned lemon that transforms into a soft, marmalade-like preserve during the long steaming process. Encased in a tender, traditional suet crust, it offers a sublime balance of citrus tang and rich, decadent sweetness.
🥗 Ingredients
Suet Pastry
- 250 grams Self-raising flour (plus extra for dusting)
- 125 grams Shredded beef suet (vegetable suet can be substituted)
- 150 ml Whole milk (cold)
- 1 pinch Salt (fine sea salt)
The Pond Filling
- 125 grams Unsalted butter (chilled and cut into small cubes)
- 125 grams Light muscovado sugar (packed)
- 1 piece Large lemon (unwaxed, thin-skinned)
For Steaming
- 2 liters Boiling water (for the steamer)
- 1 tablespoon Butter (for greasing the basin)
👨🍳 Instructions
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1
Thoroughly grease a 1.2-liter (2-pint) pudding basin with butter. Set aside a large piece of baking parchment and a piece of aluminum foil, pleating them both in the center to allow for expansion.
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2
In a large mixing bowl, sift together the self-raising flour and salt. Stir in the shredded suet until evenly distributed through the flour.
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3
Gradually add the milk, stirring with a knife until a soft, slightly sticky dough forms. Knead very briefly on a floured surface just until the dough comes together.
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4
Cut off one-quarter of the dough and set it aside to form the lid. Roll out the remaining three-quarters into a large circle, roughly 1cm thick, and use it to line the prepared basin, ensuring there are no holes.
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5
Place half of the cubed butter and half of the muscovado sugar into the bottom of the pastry-lined basin.
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6
Prepare the lemon by washing it thoroughly. Using a skewer or fork, prick the lemon all over at least 20-30 times. This is crucial as it allows the juice to escape and mingle with the butter and sugar.
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7
Place the whole pricked lemon upright on top of the sugar and butter layer, then pack the remaining butter and sugar around the sides and top of the lemon.
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8
Roll out the reserved quarter of dough into a circle large enough to fit the top of the basin. Dampen the edges of the lining pastry with a little water, place the lid on top, and pinch the edges firmly to seal.
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9
Cover the basin with the pleated parchment paper, then the pleated foil. Secure tightly with kitchen string, creating a handle with the string for easy lifting later.
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10
Place the basin in a large steamer or a deep saucepan with a trivet at the bottom. Fill with boiling water until it reaches halfway up the side of the basin.
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11
Cover and steam over a low simmer for 3.5 hours. Check the water level every 45 minutes, topping up with more boiling water as necessary to ensure it doesn't boil dry.
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12
Carefully lift the pudding out of the steamer. Remove the foil and parchment. Run a palette knife around the edge, place a deep-rimmed serving plate over the basin, and quickly invert it. The 'pond' of sauce will flow out, so the deep rim is essential!
💡 Chef's Tips
Use a thin-skinned lemon; if the skin is too thick, the pith can remain bitter even after hours of steaming. Do not skip pricking the lemon—this is the secret to the sauce forming inside the fruit. Light muscovado sugar provides a wonderful molasses depth, but demerara can be used for a lighter, crunchier texture. Ensure the seal between the lid and the walls is watertight, or the precious sauce will leak out during the steaming process. If using vegetable suet, the texture will be slightly lighter but less rich than the traditional beef suet version.
🍽️ Serving Suggestions
Serve immediately while piping hot to ensure the sauce remains liquid and glossy. A generous pour of cold double cream provides a perfect temperature and texture contrast. Traditionalists often serve this with a dollop of thick, yellow custard. A small glass of chilled dessert wine or a dark, sweet sherry pairs beautifully with the citrus notes. Ensure every guest gets a piece of the softened lemon skin; it is a delicacy in itself.