Sussex Pond Pudding Gluten and Dairy Free

Sussex Pond Pudding Gluten and Dairy Free

It turned out rather chilly the other day and I had some lemons to use up. Remembering this pudding from my childhood I decided to try and make it in a Gluten free form. I took photo’s of the preparation this time as well. Forgive the lighting as our kitchen is small and on the dark side.

Firstly the Pudding Basin which I used.


Grating Lard and tossing in Rice flour is a little tricky but it works perfectly instead of Suet which is packed in flour.


Make sure the suet/lard is well rubbed into the flour


Line the Basin and pack with the mixture of lemon sugar and margarine then top with the lid which is a little tricky if it breaks dip you finger in water and pinch and smooth back together.


Top with pleated Foil and tie with either butchers twine or string


After steaming for 3 hours turn out onto a deep plate. The top of mine tore a little but the pudding and the sauce were divine.


Individual portion.





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  • 250g gluten free self raising flour (I used Doves Farm)
  • 125g suet (if you can't find gluten free suet you can grate a block of lard and toss it into rice flour to make your own)
  • 100ml water
  • 100ml¬†coconut milk(drinking variety, Koko)
  • 200g dairy free margarine(Stork), cut into cubes
  • 200g golden caster sugar
  • 2 unwaxed lemons, cut into wedges


  1. Mix the flour and suet in a bowl. Pour the water and milk into a jug and mix into the flour and suet until you have a soft dough. You might not use all the liquid, that's ok.
  2. Roll the dough out into a circle between two pieces of cling-film until it's 1/2 cm thick, cut a quarter of the circle out and re-roll that into another circle the same size as the mouth of your pudding basin.
  3. Grease a 1.5 litre pudding basin, or heatproof bowl. Use the 3/4 piece of dough to line the basin. If it breaks up pinch back together again as it is very fragile.
  4. Mix the margarine cubes and sugar together and put half into the bottom of your pudding basin. Place the lemon pieces on top. Add the rest of the butter and sugar and top with the pastry lid you rolled out earlier.
  5. Fold a pleat in a piece of foil, so it can expand with the pudding and tie the foil over the top of the basin with string (you can loop any extra string to make a handle to help you lift it). Bring a pan of water to the boil and place the pudding into the water (make sure the water doesn't come more than halfway up the side. Simmer, with a lid on, for 3 hours. Make sure you top up the water if it needs it.
  6. When the pudding is ready, turn it out onto a deep plate, when you cut into it the lemony syrup will run out so you plate needs to be deep enough to catch it!

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