Sussex pond pudding with lemon

Grease a heatproof pudding basin holding 1.2 liters with all 5 g butter allocated to the basin. Place a small circle of parchment paper in the bottom. Wash the lemon thoroughly, trim off the hard end tips, and cut it in half crosswise. Remove the visible seeds, keeping all the juice that runs out. Prepare a total of 120 g of the two halves with their peel and the juice. Prick the peel in several places with a fork. Cut the remaining 110 g butter into cubes.

In a bowl, mix 220 g flour with the baking powder, salt, and ready-to-use shredded beef suet. Pour in the milk and 50 g water. Mix with a spoon, then knead briefly by hand, just until a soft, cohesive dough forms. Do not knead it for long. Reserve the remaining 5 g water for sealing the pastry lid to the edges.

Set aside about one quarter of the dough for the lid. Roll the larger piece into a round large enough to line the bottom and sides of the basin, with a little overhang above the rim. Use the measured 10 g flour for dusting, adding it gradually. Line the basin with the pastry and gently press it against the bottom, without stretching it. Trim the edge, then combine all the trimmings and the rest of the measured flour from the work surface with the dough reserved for the lid.

Sprinkle about half the sugar into the bottom of the pastry shell and add half the butter allocated to the filling. Put the two lemon halves back together with their cut sides touching and stand them in the center. Pour in the reserved juice. Arrange the remaining butter and sugar around the lemon, using all the measured filling. Do not press down firmly, so that you do not damage the pastry.

Roll out the reserved dough to make a lid. Use all 5 g reserved water to moisten the edge of the pastry shell, put the pastry lid on top, and firmly seal the edges. Place a sheet of parchment paper over the basin with aluminum foil on top; make a broad pleat in the center of both to allow the dessert to rise. Tie kitchen string beneath the rim of the basin and make a handle to help lift it out. The cover should protect against condensation without forming an airtight pressure seal.

Place a steaming trivet or an upturned heatproof saucer in the bottom of a large pot. Set the basin on it and pour hot water into the pot to halfway up the basin. This water is only for cooking, separate from the listed 55 g water for the pastry. Bring the water bath to a gentle simmer, cover the pot, and cook over low heat for 4 hours. Check the water level about every 30 minutes and top up with boiling water as needed, without pouring it over the cover. Do not let the pot boil dry; the water bath should bubble gently without boiling vigorously.

Turn off the heat. Carefully lift out the basin using oven mitts and the prepared handle, taking care around the hot water and steam. Let it rest for 15 minutes. Remove the string, foil, and paper, opening the cover away from you. Gently loosen the edge of the pastry from the basin. Place a wide rimmed plate on top, hold both dishes with oven mitts, and invert them. Lift off the basin and remove the paper circle from the top of the pudding.

Cut the warm pudding into six portions, carefully opening the center over a plate that will catch the flowing sauce. Divide the soft lemon, including its peel, among the portions. Share all the buttery lemon sauce as well, including any left in the basin. Serve immediately. Once cooled, keep leftovers covered in the refrigerator for up to 2 days; reheat portions gently with a cover on.