Sussex puddle pudding

Sussex puddle pudding

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 20 mins Cook: 40 mins


Serves 4 - 6
This twist on a classic steamed pud has a sweet sponge topping with a puddle of sticky lemon sauce underneath. Finish with a splash of cream

Nutrition and extra info

Nutrition: per serving (6)

  • kcal455
  • fat26g
  • saturates15g
  • carbs51g
  • sugars33g
  • fibre1g
  • protein5g
  • salt0.5g


  • 6 juicy lemons, 3 of them zested



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • double cream, to serve

For the puddle

  • 85g unsalted butter, cubed
  • 85g golden caster sugar, plus 50g, weighed separately

For the topping

  • 140g self-raising flour
  • 85g shredded suet
  • 50g golden caster sugar, plus 1 tsp to sprinkle (optional)
  • 2 large eggs
  • ½ tsp vanilla paste or extract



    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 4 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…


  1. Heat the oven to 180C/160C fan/gas 4. Put half of the lemon zest into a medium, deep (about 2-litre) baking dish and half into a large mixing bowl. Using a serrated knife, cut the peel and pith away from the zested fruit, then slice the flesh into thin rounds. Add to the baking dish, along with the cubed butter and 85g sugar.

  2. Cut a few thin slices of skin-on lemon to decorate the pudding later, then squeeze the juice from the remaining lemons (you’ll need about 150ml in total). Mix the juice with the 50g sugar, then set aside.

  3. Add the flour, suet, sugar, a pinch of salt, eggs, vanilla and milk to the mixing bowl, then beat to make a smooth batter. Spoon this over the lemons, butter and sugar, then level the top. Scatter with the skin-on lemon slices.

  4. Gently pour the lemon and sugar mixture over the top of the pudding (it will sink down as it cooks), then carefully put in the oven. Bake for 40 mins or until the sponge is risen, golden and the syrup is bubbling up around the edges. Scatter over 1 tsp sugar, if you like, then serve with a splash of cream to counter the zing of the sauce.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
4th Jul, 2020
Very lemony which we loved! Easy to make and clear instructions.
9th May, 2015
This recipe is delicious. It is very lemony but if you like lemons you will live this pudding. The best bit is the sauce at the bottom!
1st Sep, 2014
Very lemony and fresh, but definitely too zingy for my family's tastes. Next time, I would add more sugar to the puddle or substitute one lemon with one small orange. Very useful tip by Bennetej, just below: I did panic when I couldn't copletely cover the puddle with the batter, but this eventually spread evenly after a few minutes in the oven.
7th Mar, 2014
If you like Sussex Pond pudding but never have the time to make it then this recipe is for you. Don't despair when adding the batter and it doesn't seem enough, it will be just spread as evenly as you can-it works. Give it a go with a hot custard, a great big yum from me.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?