Sussex Pond Pudding

2 cups flour
2 tsp. baking powder
1/2 cup shredded fresh beef suet
1/2 cup milk
1/2 cup water
12 Tbsp. salted butter, cut into small pieces
1 1/2 cups dark brown sugar
3 small lemons

1.  Sift flour and baking powder together into a large bowl.  Add suet,
    milk, and 1/2 cup water, and stir with a wooden spoon until dough
    holds together.
Shape about a third of the dough into a ball;  shape remaining dough
    into a larger ball; wrap each in plastic wrap, and refrigerate for
    at least 1 hour.

2.  Grease a 5-cup ovenproof bowl or pudding basin.  On a lightly
    floured work surface, roll out larger ball into a 12" round, then
    ease into bowl, pressing to fit snugly.  Place half the butter and
    half the sugar in the lined bowl.

3.  Pierce unpeeled lemons all over with a skewer (incisions must go all
    the way through) and place on top of butter mixture.  Top with
    remaining butter and sugar.

4.  On a floured work surface, roll out remaining dough into a 7" round
    and place on top of filling.  Dampen edges with water, and pinch
    crust together with your fingers to seal.  Cover loosely with a 9"
    piece of aluminum foil (allowing room for pudding to expand) and tie
    in place with kitchen string.

5.  Place bowl in a large pot. Add enough water to come halfway up side
    of bowl.  Cover and simmer over medium heat for 3 hours.  Remove
    bowl from pot, cool slightly, then remove foil.  Invert pudding into
    a platter. To serve spoon into bowls (lemon will be soft enough to
    cut through).


1.  I have made this several times.  Sometimes it is _just amazing_!
    Other times, for some reason, the lemons turn very bitter.  I still
    have not figured out what causes the difference (and if anybody has
    any ideas, please let me know [email to]).

2.  When readying the foil to cover the pudding, make a few pleats in
    the center of the foil, to allow for easy expansion as steam starts
    trying to escape from the pudding.

3.  Grease the underside of the foil before placing it over the pudding.

4.  After tying the kitchen string around the top of the pudding basin,
    take an extra piece and run it across the top of the basin, from
    side to side, to use as a handle to lift the pudding out when it's
    done.  Be sure to leave some slack to allow for expansion.

5.  Be aware that when you cut into this pudding, it exudes a
    *wonderful* sauce, so be sure that your platter has some depth to it!