This is my take on Sussex pond pudding – the classic suet pud boiled with a whole lemon inside. I use a whole orange instead and add chocolate. The juice from the fruit combines with the melted chocolate, butter and sugar to create an irresistible sauce that floods out as the pudding is cut – hence the title.


  • 150g unsalted butter, cut into

  • 1–2cm cubes, plus extra for greasing

  • 185g self-raising flour

  • 15g cocoa powder

  • 20g caster sugar

  • 125g suet

  • 1 orange

  • 150–175ml whole milk

  • 150g soft dark brown sugar

  • 25g dark chocolate, chopped into small pieces


  • 1.

    Grease a 1.2 litre pudding basin with butter.

  • 2.

    Mix the flour, cocoa, sugar and suet together in a large bowl. Finely grate the zest of the orange and mix this in too. Gradually work in enough milk to form a soft, slightly sticky dough.

  • 3.

    Take a third of the pastry. Roll out on a lightly floured surface to a circle slightly bigger than the basin. Invert the basin onto the pastry and cut around it to form a lid. Add the offcuts to the remaining pastry and roll out to a circle, about 30cm in diameter. Use this to line the pudding basin. Make sure there are no cracks in the pastry.

  • 4.

    Put half the butter, sugar and chocolate in the lined basin. Pierce the zested orange all over with a skewer and sit it on top. Add the remaining butter, sugar and chocolate.

  • 5.

    Dampen the pastry edges with milk or water and put the pastry lid on top. Press the edges together to seal and trim off the excess.

  • 6.

    Place a piece of baking parchment on a sheet of foil and make a large pleat in the middle, folding both sheets together. Put the parchment and foil on top of the pudding, foil side up, and secure with string, looping the end of the string over the top of the pudding and tying it to form a handle (as shown on page 000).

  • 7.

    Place the basin in a large pan, and pour in enough boiling water to come halfway up the side of the basin. Put a lid on the pan and bring to a simmer. Lower the heat to maintain a simmer and let the pudding steam for 2¼ hours. Top up the boiling water during this time if necessary so the pan doesn’t boil dry.

  • 8.

    Carefully remove the basin from the pan, remove the paper and foil and release the sides of the pudding from the basin with a small knife, if necessary. Put a large plate or deep dish on top of the basin and invert it to turn out the pudding.

  • 9.

    Serve at once, cutting into the pudding carefully as the juices flood out (the orange isn’t intended to be eaten). Serve with cold cream.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 947kj
  • Fat Total 64g
  • Saturated Fat 38g
  • Protein 8g
  • Carbohydrate 89g
  • Sugar 50g
  • Sodium 38mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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