I'm keen to try this tomorrow in my new Jamie's "the proof is in the pudding" basin. The pudding basin is designed so cooking time is halved, question is - will the lemons still go nice a squishy if only cooked for a couple of hours? I've only used it once for a steamed syrup sponge and I've never cooked a Sussex pond pud so not sure if it will work.
Thanks!
Whizz :)