Sussex Pond Pudding

Method

1. Butter a 300 ml pudding basin well, paying attention to the rim. Cut a square of baking parchment and a square of foil large enough to cover it, and set a steamer or a deep pan with an upturned saucer in the base on to heat with water in it.
2. Tip 70 g of self-raising flour into a bowl with 35 g of shredded suet and 1 pinch of salt. Stir together, then add 45 ml of cold water a little at a time, cutting it in with a knife until it comes together as a soft but not sticky dough. Knead very briefly on a floured surface until smooth.
3. Cut off one quarter of the dough for the lid and set it aside. Roll the larger piece out to a round about 5 mm thick and lower it into the basin, pressing it gently up the sides so it lines the basin evenly and stands a little proud of the rim. Patch any cracks with your fingers.