Well this is my version ... and now I’ve found the recipe it is completely different – but as I live in Sussex and I made this dish once in my mother’s cottage in Cornwall – I give you an idea of two Pond Puddings!
|Lemon Cream 'pond pudding'
It was a farm cottage with a thatched roof ... and had a Raeburn (another Aga type cooker) ... with rush mats on the stone floor ... the rush mats as you will see were an essential element.
I did put newspaper down too ... it was a Pond Pudding - in my years’ later memory- bank-book – to remember!!
The recipe first appeared 199 years ago ... and goes as such:
Take the juice of two or three lemons, squeeze into your serving bowl, add some sugar to make pretty sweet. On the Raeburn gently make hot a pint of cream and put it in a tea-pot;
|"Still Life with oranges, Lemons and a
Rose" (detail) - Zurbaran (1598 - 1664)
[Norton Simon Museum, Pasadena]
Getting the gist of this 1814 recipe?
put dish on floor on said newspaper over the rush mats ...
Stand on a chair, tea-pot in hand ... start poooouuuuuring drip-drop, splatter onto the sweetened lemon juice ... and if you’re in a place where health and safety won’t nobble you stand on a ladder and pour ????
The higher you are the frothier will be the pudding ...
Let the (Sussex) Pond Pudding stand until the next day – you will have a crusty sweet lemon dessert ...
|Sussex Pond Pudding
For a Sussex Pond Pudding – the original Sussex Pond Pudding is made of a suet pastry, which encases a whole lemon with butter and sugar, which is then boiled or steamed for several hours ...
... if you added currants to the filling – this would technically make it a Kentish Puddle Pudding!
That is P for Pond Pudding from Aspects of British Cookery
Recipe for "To Make Lemon Cream" taken from Arabella Boxer’s “A Second Slice” - an anthology, published 1966
Lee from The Write Game - actually made the Pond Pudding (my version) .. see her comments, recipe et al here .. she said it was 'smashing' and to top it off - served it to her husband for dessert! Amazing the links we make ...
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