Sussex Pond Pudding vs Tangy Classic Lemon Meringue Pie

Both desserts rely on sugar, butter and lemon, but use them very differently. Sussex Pond Pudding seals a whole pricked lemon with cubed butter and demerara sugar inside suet pastry, then steams it for three hours until the filling melts into a buttery lemon syrup that spills out when the pudding is turned out. The lemon meringue pie cooks sugar, cornstarch and egg yolks into a thick filling enriched with butter, lemon juice and zest, set in a baked crust under golden meringue. One is soft and syrupy; the other is tangy, set and airy on top.