There is some disagreement about the Sussex Pond Pudding my Nana made, but which my mother didn't. In a recipe collection Mum has marked one as being the one Nana made, but it had dried fruit in the suet crust, and I remember Mum telling me that Nana had said to her that "they might do that in Surrey, but it isn't a Sussex Pond Pudding".

Make suet crust to line and lid a pudding basin. Roll it out round about half an inch thick and cut out a quarter segment of it. Line a buttered basin. Put into it layers of softened butter and brown sugar part of the way up. Then take an unwaxed lemon and stab it with a fork. Put it on the butter sugar layers, and continue adding butter and sugar around and over the lemon. Shape the quarter of crust to fit as a lid and seal it to the lining. Cover with pleated greaseproof paper and tie that on with string. Cook by steaming for as long as it takes - about a hour and a half. Turn out on a dish and cut to reveal the brown sticky pond. Serve in small portions.