Sussex Pond Pudding

Enjoy a traditional recipe with Alex Mackay's gloriously indulgent Sussex Pond Pudding, served with a rich citrus-flavoured egg custard
By Alex Mackay
Sussex Pond Pudding
  • Rating:
  • Serves: 6
  • Cook Time: 3 hours 30 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 225 g self-raising flour
  • 110 g shredded suet
  • 75 ml condensed milk
  • 75 ml water
  • 110 g butter
  • 110 g lightlight muscovado sugar
  • 60 g currants
  • 100 g lemon marmalade
  • 1 large lemon

For the citrus custard

  • 250 ml condensed milk
  • 250 ml whipping cream
  • 2 oranges, grated zest
  • 1 lemons, zest
  • 50 g sugar
  • 8 egg yolks


1. Preheat the oven to 190ÂșC/gas 5. Combine the flour and suet in a mixing bowl and add the condensed milk and water. Mix to a soft dough and roll out on a floured surface into a large circle. Reserve a quarter of the circle of dough for the lid.

2. Line a well buttered 1.5 litre pudding basin with the pastry. Put half of the butter, half of the sugar, half the currants and half of the lemon marmalade into the pastry-lined basin. Prick the lemon all over with a fork and place it, whole into the basin. Cover with the remaining butter, sugar, currants and marmalade.

3. Lay the reserved pastry over the top of the filling and press the edges together to seal completely.

4. Cover with greaseproof paper with a pleat folded in the middle to allow the pudding to rise and cover this with pleated foil. Tie securely and put the basin into a large pan of boiling water so that the water comes halfway up the sides of the basin.

5. Cover the pan and boil for 3 1/2 hours, replenishing with boiling water as needed.

6. Meanwhile, prepare the citrus custard. In a medium saucepan, bring the condensed milk and whipping cream to the boil with the citrus zest and the sugar.

7. While it is heating beat the egg yolks in a medium bowl with a whisk. Once the condensed milk mixture has boiled, pour it slowly onto the beaten yolk mixture, whisking continuously.

8. Return the mixture to the saucepan over medium heat. Stir the custard until it thickens enough to coat the back of a wooden spoon. It needs to be thick enough so that you can make a line with your finger down the middle. Pour it into a bowl and stir every now and again until cold.

9. Ease the sides of the cooked pudding away from the basin with a palette knife. Turn out the pudding very carefully into a deep dish and serve with custard.

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