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Sussex Pond Pudding
A traditional steamed pudding from Sussex, featuring a suet pastry case encasing a whole lemon, butter, and brown sugar. When cut, the melted butter and sugar create a 'pond' of delicious sauce.
🧂 Ingredienser
- 200 g Self-raising flour
- 100 g Suet (vegetable or beef)
- 10 tbsp Water and milk mixture(approximately, to form dough)
- 2 medium Unwaxed lemons
- 125 g Unsalted butter(cubed)
- 125 g Light muscovado sugar
- 1 piece Muslin cloth(or greaseproof paper and foil)
- 1 piece Kitchen string
👨🍳 Fremgangsmåte
- 1
To make the pastry, mix the self-raising flour and suet in a bowl. Gradually add the water and milk mixture, stirring until a firm dough forms. Knead lightly on a floured surface for 1-2 minutes.
💡 Profesjonelle tips: The dough should be firm but not sticky. - 2
Grease a 1.25-litre pudding basin. Line the basin with about two-thirds of the suet dough, pressing it evenly up the sides and base to about 0.75cm thickness. Reserve the remaining dough for the lid.
- 3
Prepare the lemons by pricking them all over with a skewer. Make two horizontal cuts into each lemon half, about a quarter and three-quarters of the way down, cutting almost through. Rotate the lemon 180° and make a similar cut halfway down, in the opposite direction, to create a concertina effect.
💡 Profesjonelle tips: This helps the lemon to release its juices and flavour. - 4
Mix the cubed butter and light muscovado sugar together to form a paste. Place half of this mixture into the bottom of the suet-lined basin. Place the prepared lemon halves on top of the butter and sugar mixture. Cover the lemons with the remaining butter and sugar paste.
- 5
Roll out the reserved suet dough to form a lid. Place it over the filling, pressing the edges to seal. Trim any excess pastry.
- 6
Cover the top of the pudding basin securely with a piece of muslin cloth, tied tightly with kitchen string. Alternatively, use pleated greaseproof paper and foil, tied securely.
💡 Profesjonelle tips: The covering prevents water from entering the pudding during steaming. - 7
Place the pudding basin in a large, deep pan. Pour hot water into the pan until it reaches about halfway up the sides of the basin. Cover the pan and steam the pudding over a steady simmer for 3 hours. Top up the water as needed.
💡 Profesjonelle tips: Ensure the water does not boil dry. - 8
Carefully remove the pudding basin from the steamer. Let it rest for 10 minutes before inverting it onto a serving dish. Serve hot with cream or ice cream.
💡 Profesjonelle tips
- ✓The concertina cut on the lemon is key to creating the 'pond' effect.
- ✓Ensure the suet pastry is sealed well to prevent the filling from leaking.
- ✓Steaming for the full 3 hours is crucial for the pudding to cook through and for the filling to become a luscious sauce.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Some recipes suggest adding a little grated lemon zest to the suet pastry for extra flavour.
- A splash of brandy can be added to the butter and sugar filling for an adult twist.