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A classic British steamed suet pudding filled with lemon, butter, and sugar. This rich dessert creates a caramelized 'pond' when served and is perfect for holidays or special occasions.
Alice E. Baker
Public Recipe
Grease a 1.5 litre pudding basin with butter. Mix flour and suet in a large bowl.
Combine milk and water, then stir into flour and suet to make a soft dough.
Roll out most of the dough into a large circle to line the basin; set aside a small piece for the lid.
Place some butter and sugar mixture in the base, then add the pricked lemon and remaining butter–sugar mix.
Cover with reserved dough, pinch edges to seal tightly, then wrap basin with pleated foil and tie with kitchen string.
Place basin in a pan with boiling water up to ¾ height. Cover and steam gently for 3½ hours, topping up water as needed.
Remove foil, invert pudding onto a serving plate, and serve warm with cream or custard.
This traditional British pudding relies on slow steaming to create a rich, sweet sauce from butter and sugar, with a tender, tangy lemon center. Ideal for festive occasions and British dessert enthusiasts.
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