Traditional Sussex Pond Pudding

Make a suet pastry dough and use it to line a deep pudding basin.

Wash a whole large lemon and prick it multiple times with a skewer or fork.

Place half the butter and brown sugar into the bottom of the lined basin.

Place the whole lemon in the center, and pack the remaining butter and sugar around it.

Seal the top with a pastry lid, pressing the edges together securely.

Cover tightly with parchment paper and foil, secured with string.

Steam the pudding in a pot of simmering water for 3 to 3.5 hours.

When turned out, the lemon softens and its juice mixes with the melting butter and sugar to create a 'pond' of rich syrup.