Preparation
While cooking, the filling ingredients create a thick, caramelized sauce, which upon serving and cutting of the pudding, runs out and pools around the plate, creating a “pond”. After cooking for so long, the skin of the lemon almost candies like a marmalade in its own juices and that of the butter and sugar.
The most authentic recipes call for beef suet for making the pastry which is available in all supermarkets in the UK, but vegetable shortening, or even cold butter, can be substituted for similar results.
The best lemons to use in this pudding are thin skinned, juicy ones that have been un-sprayed and are preferably un-waxed.
Read more about this topic: Sussex Pond Pudding
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