Which fruit would you find in the centre of a Sussex Pond Pudding?
Sussex pond pudding "versions of this pudding without the lemon are not worth bothering about". In her "A History of English Food", Clarissa Dickson Wright describes the pudding as requiring "considerable flair to make", as the cook needs to scratch the lemon "so that its flavours burst out while it is being cooked". Sussex pond pudding Sussex pond pudding, or well pudding, is a traditional English pudding from the southern county of Sussex. It is made of a suet pastry, filled with butter and sugar, and is boiled or steamed for several hours. Modern versions of the recipe often include a whole lemon
Sussex pond pudding revive historic British foods. A variant including currants is known from both Sussex and Kent. In Sussex this was formerly called "Blackeyed Susan". The Kentish version is known as "Kentish well pudding", a recipe included in Eliza Acton's pioneering 19th century cookery book "Modern Cookery for Private Families". "Well pudding" was also said to have been the more familiar name for the dish in East Sussex. 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