By Lyn Funnell 
You’ve probably heard of the traditional Sussex Pond Pudding, famously updated by Jane Grigson. It’s made with suet pastry and filled with one whole lemon, sugar and butter.
The lemon is pierced all over, and the pudding makes a pond of the juice when it’s tipped upside-down.
I didn’t have any lemons, but I did have a bag of limes. So I thought I’d give it a try.
Jane Grigson’s suet crust recipe is very light and bouncy, and always gives me good results.
8ozs self-raising flour
4ozs suet.
I used vegetable suet as my family is vegan.
Approx ¼ pint Milk and water, mixed
I used soya milk.
4ozs butter or marge
4ozs sugar
2-4 limes
Mix the flour and suet together in a bowl.
Slowly add milk and water until you have an easy to handle dough.
Knead it until it’s smooth on a lightly floured board.
Roll it out into a circle to fit the bowl.
Cut out a triangle for the lid.
Butter generously a bowl.
Lay the dough in the bowl, pressing the joins together.
Mix together the remaining butter/marge and the sugar.
Drop half of it in the pastry.
Pierce the limes all over with a fork and fit them in the bowl.
Spoon the remaining butter and sugar on top.
Roll out the remaining pastry into a circle and fit it on top of the bowl, sealing the edges.
Cover the bowl with greaseproof paper on the top and wrap it in foil.
Put it in a saucepan and fill the pan with boiling water.
Boil it for 3-4 hours.
Run a knife round inside the bowl and tip the bowl upside-down on to a dish.
Take the bowl away and the pudding should drop out.
When cut, the liquid will form a lake.
All of the limes are edible, pips, skin and all.
Serve with custard or cream. 
