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The "pond" in a Sussex pond comes from the liquid that slowly cooks inside the pastry; as the pudding steams, butter and brown sugar melt into sliced lemons, morphing into a glossy, perfumed sauce (our take has kumquats as well).

Source: Martha Stewart Living, February 2007


For the Dough

For the Filling


Cook's Notes

Three steps lead up to the finish: Individual heat-proof pudding bowls are lined with the pastry and stuffed with fruit and other filling ingredients. The uncooked puddings are sealed with buttered parchment or wax paper (pleated to allow for expansion) and sheets of foil; kitchen twine is looped and tied tightly around the sides and over the tops of the bowls to form convenient handles. The desserts can then be anchored in a pot of boiling water fitted with a rack -- and hoisted when fully cooked.

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