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Spiced Lemon Pond Pudding Recipe

Spiced Lemon Pond Pudding Notes

This is based on the Sussex Pond Pudding, a traditional British dessert. It's called a pudding but it's really a small, rich pie. For a traditional British "pudding", use suet instead of butter in the crust and omit the spices from the filling.


Preparation Instructions

Whisk the flour, baking powder, breadcrumbs, lemon zest, and salt together in a large bowl, and work in 1 stick butter with your fingers, or pulse the above ingredients in a food processor until crumbly. Add just enough milk to bring the dough together. Roll the dough out to a circle large enough to fit into a large oven-safe cereal bowl. Cut 1/4 of the circle out, leaving a pac-man shape. Place the cut circle into the bowl, pressing it to fit and pressing the cut edges together so there are no holes. Trim the top leaving 1 inch of overhang. Roll the cut-out slice, and any other scraps, into a circle of dough big enough to cover the top of the bowl.

Roll the whole lemon on the countertop to release the juices, then prick it all over with a fork. Mix the spices and sugar and remaining 4 ounces cubed butter. Place half the mixture in the crust, add the lemon, and top with the other half of the sugar/butter mix. Cover with the top crust. Brush the overhang of the bottom crust with milk and press to seal onto the top crust.

Cut a large circle of parchment paper and cover the bowl. Tie it in place with some kitchen twine leaving a little head room for steam to expand. Place covered bowl in a large, deep saucepan and pour in boiling water to halfway up the side of the bowl. Cover and simmer for 2 1/2 hours, checking from time to time and replenishing water as needed.

Carefully remove the bowl from the pot. Remove the baking paper and string and run a knife around the edge of the pie. Place a deep rimmed plate or shallow bowl on top and invert it. Spoon into 4 bowls and serve warm, plain or with vanilla ice cream.

Helpful Hints

Meyer lemons are great for this recipe, but any lemon will work. Make sure it's well-washed and doesn't have any wax on the rind. Seedless varieties are best. Can substitute seedless tangerines for a sweeter pie.


This recipe was provided by John Serdeni from Walnut Creek.