A type of well pudding, with plums or raisins in it (Wright 1857), made as a plain boiled pudding, then split and filled with butter and sugar.
Original Receipt from Sussex County Magazine 1936, reported by The Wadhurst Historical Society
Flour, baking-powder, currants, skim milk.
Boil the mixture in a cloth and when cooked cut into three slices lengthwise and spread butter and sugar on the layers - put together and allow the pudding to remain in the oven for a few minutes before serving in order to let the butter and sugar melt. Before bringing the pudding to the table cut into suitable portions crosswise.
(Miss) G. EAMES (Liss)
Other types of Pond Pudding include:
Kentish Well Pudding
Sussex Pond Pudding
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