A Modern Take on a Classic
Why this version stands out:
This Spelt Sussex Pond Pudding puts a modern, nutty spin on an old-school steamed dessert. Instead of plain flour, we use spelt, which adds a subtle, earthy taste and a bit more texture. It’s simple, warming and feels like proper comfort food.
Perfect for colder days:
The whole lemon inside softens and melts into a rich, sticky syrup that soaks through the pudding. It’s rich, citrusy, and surprisingly easy to make. Just a handful of ingredients and a bit of patience delivers something seriously satisfying.
Spelt Sussex Pond Pudding
Description
warm, sticky, and citrusy steamed pudding with a nutty twist thanks to wholemeal spelt flour. Comforting and simple.
Ingredients
Instructions
Make the pastry:
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In a large bowl, mix flour, salt and caster sugar. Rub in cold butter until it resembles breadcrumbs. Add water a little at a time to form a dough.
Line the basin:
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Roll out two-thirds of the dough and use it to line a well-buttered 1-litre pudding basin, leaving an overhang at the edges.
Add the filling:
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Mix the softened butter with brown sugar. Place half into the base of the pastry. Add the whole lemon, then cover it with the rest of the sugar-butter mix.
Seal the pudding:
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Roll out the remaining pastry for the lid. Dampen the edge and press to seal. Trim any excess and crimp the edge. Cover with baking paper and foil, pleated in the centre.
Steam:
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Tie with string under the rim to secure the cover. Steam for 2½ hours, topping up water as needed.
Rest and serve:
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Let rest for 5 minutes. Turn out onto a deep plate – the syrup will flow out deliciously. Slice and serve warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 620kcal
- % Daily Value *
- Total Fat 36g56%
- Saturated Fat 23g115%
- Cholesterol 95mg32%
- Sodium 120mg5%
- Potassium 180mg6%
- Total Carbohydrate 68g23%
- Dietary Fiber 5g20%
- Sugars 38g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Use a pudding basin with a lid groove for best steaming results.
- Always check water levels to avoid the pan boiling dry.
- The lemon will soften entirely, becoming part of the sauce – don’t remove it!
Substitutions & Storage
- Flour swap: You can use plain flour if spelt isn’t available, but the flavour will be less nutty.
- Butter alternative: Use a plant-based butter for a dairy-free version.
- Storage: Best eaten fresh, but can be stored in the fridge for 2 days. Reheat by steaming or microwaving with a splash of water.
- Make-ahead tip: Assemble the pudding up to 24 hours ahead and keep in the fridge. Steam when ready to serve.
