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Sussex pond pudding

Sophie Grigson makes a traditional British favourite. Try using 2 limes instead of lemons for a variation

220 g self-raising flour
110 g chopped fresh beef suet
150 ml milk
150 ml water
110 g unsalted or lightly salted butter, plus extra for greasing, cut into small cubes
110 g demerara sugar
1 lemon (organic, or at least unwaxed)

1. Mix the flour and suet together in a bowl. Combine the milk and water in a measuring jug.

2. Pour the milk and water mixture into the flour to make a dough – you may not need to use all the liquid. The dough should be soft, but not too soft to roll out.

3. Roll into a large circle and cut a quarter out, to be used later as the lid of the pudding. Butter a 1-1.5 litre pudding basin lavishly. Place the three quarter circle of pastry into it and press the cut sides together to make a perfect join.

4. Put half the butter into the pudding basin, with half the sugar. Prick the lemon all over with a skewer, so that the juices will be able to escape, then put it on top of the butter and sugar. Add the remaining butter and sugar.

5. Roll out the pastry which was set aside to make a lid. Lay it on top of the filling, and press the edges together so that the pudding is sealed in completely.

6. Lay a piece of foil, pleated in the centre over the pudding. Tie it in place with string and make a string handle over the top so that the pudding can be lifted about easily.

7. Put a large pan of water on to boil and lower the pudding into it; the water must be boiling and it should come halfway or a little further, up the basin. Cover and leave to boil for 3-4 hours. If the water gets low, replenish it with boiling water.

8. To serve, ease the pudding from the sides of the basin with a knife, put a deep dish over the basin after removing the foil lid, and quickly turn the whole thing upside down. Serve immediately.

Notes

The sugar and butter should be in equal proportions, although the total amount may vary