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Sussex Pond Pudding is a traditional English pudding believed to originate from the South East county of Sussex. Made of a suet pastry which encases a whole lemon, with butter and sugar, it is boiled or steamed for several hours. This rich and heavy pudding has gone out of fashion over the years due to health and diet consciousness, although there are many chefs in Britain, such as the British chef Heston Blumenthal, who are trying to revive this type of traditional cookery. Some cooks like to add currants to the filling, though there is some argument about whether this makes it more a ''Kentish Puddle Pudding'' or ''Kentish Well Pudding''.〔(The Art and Mystery of Food )〕 ==Preparation== While cooking, the filling ingredients create a thick, caramelized sauce, which upon serving and cutting of the pudding, runs out and pools around the plate, creating a “pond”. After cooking for so long, the skin of the lemon almost candies like a marmalade in its own juices and that of the butter and sugar. The most authentic recipes call for beef suet for making the pastry which is available in all supermarkets in the UK, but vegetable shortening, or even cold butter, can be substituted for similar results. The best lemons to use in this pudding are thin skinned, juicy ones that have not been waxed. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Sussex Pond Pudding」の詳細全文を読む スポンサード リンク
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