I was very interested to read about pond puddings suet puddings were very much a part of our family diet in the Twenties and Thirties.

My mother always cooked them for a few hours in a cloth in a big dixie, putting them on soon after 8am and cooking them until we got home from school at 12.15pm, which was dinner-time in those days.

She made the usual puddings meat, bacon and all the different fruit but what we called Well Pudding (and my mouth still waters at the thought of it) was a favourite.

She rolled lots of currants into the usual suet crust, laid it on a cloth and draped it over a deep basin. She then filled the well with butter, lots of currants and brown moist sugar, sealed the crust, tied the cloth and boiled it for a few hours.

I expect it would be frowned upon these days but it gave us children plenty of energy and we needed it, as there were no cars to ride around in.

-Ken Stringer, Portslade