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Spelt Sussex Pond Pudding

Spelt Sussex Pond Pudding, cut open to show syrup flooding out

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.

Prep Time 25 mins
Cook Time 120 mins
Rest Time 5 mins
Total Time 2 hrs 30 mins
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Estimated Cost: 6.50
Calories: 620
Best Season: Winter
Dietary: Optional vegetarian
Description

warm, sticky, and citrusy steamed pudding with a nutty twist thanks to wholemeal spelt flour. Comforting and simple.

Ingredients
  • 200 g Wholemeal Spelt Flour
  • 100 g Unsalted Butter (Cold and cubed)
  • 1 tbsp Caster Sugar
  • 1 pinch Salt
  • 75 ml Cold Water
  • 100 g Unsalted Butter, Softened (for filling)
  • 100 g Light Brown Sugar
  • 1 Whole Unwaxed Lemon (Pricked all over with a fork)
Instructions
    Make the pastry:
  1. 1
    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.
    2. Line the basin:
  2. 2
    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.
    3. Add the filling:
  3. 3
    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.
    4. Seal the pudding:
  4. 4
    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.
    5. Steam:
  5. 5
    Tie with string under the rim to secure the cover. Steam for 2½ hours, topping up water as needed.
    6. Rest and serve:
  6. 6
    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.
Keywords: traditional dessert, steamed pudding, lemon pudding, spelt flour, British recipe

Tips & Variations

Make It Your Own

  • Add spices: A pinch of ground ginger or nutmeg in the filling adds warmth.
  • Orange twist: Try replacing lemon with orange for a milder citrus hit.
  • Mini versions: Make individual puddings in ramekins – reduce steaming time to 1 hour.
  • Double the syrup: Add an extra 50 g each of butter and sugar for a stickier result.

Conclusion

Give this spelt Sussex Pond Pudding a go – it’s an easy win for cold evenings. The lemon creates a sticky sauce, the pastry is buttery, and it feels like proper homemade comfort. Serve with cream or custard, and enjoy every golden spoonful. Don’t forget to let me know how yours turns out!

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-sussex-pond-pudding/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!