Sussex pond pudding with cream and ice cream

It may seem strange to put whole lemons in a steamed pudding but fear not. The long, gentle cooking melts the sugar to create a rich, lemony caramel and infuses the dough with citrus aromas.


  • 335g/11oz self-raising flour
  • 130g/5oz shredded suet
  • 100ml/3½fl oz milk
  • 200g/7oz slightly salted butter, cubed, plus extra for greasing
  • 200g/7oz soft light brown sugar
  • 3 large unwaxed lemons
  • 200ml/7fl oz double cream, to serve
  • ice cream, to serve

Preparation method

  1. For the Sussex pond pudding, grease a 1.5 litre/2¾ pint heatproof basin or bowl.

  2. Mix the flour and suet together in a bowl. In a jug combine the milk with 100ml/3½fl oz water. Mix in enough of the milk and water to the flour and suet mixture to make a dough that is soft, but firm enough to roll.

  3. On a lightly floured work surface roll the dough into a large circle. Cut out a quarter of the circle and set aside (this will be used later to form the lid of the pudding).

  4. Bring a large pan of water to the boil and lower the pudding into it. The water should come halfway up the sides of the bowl.

  5. Cover the pan with a lid and leave to simmer for 3-4 hours. Top up the pan with more water if it starts to dry out.

  6. To serve, carefully remove the pudding from the pan and remove the foil lid. Put a deep dish over the basin and turn the pudding out onto the dish. Serve immediately with the cream and ice cream.

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

Over 2 hours cooking time

Serves 4-6

scroll to top