Sussex pond pudding recipe

Sussex Pond Pudding recipe

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By thesmartcookiecook.com
A recipe of Sussex pond pudding recipe. Read more below.

Ingredients

Instructions

A pudding with a secret – there’s a whole lemon and oodles of buttery-lemony sauce in the middle.

Mix the milk and water in a jug.

Sift the flour into a bowl, add the suet and a pinch of salt. Mix well and sprinkle some of the milk mixture over the mix. Start bringing the dough together with a palette knife. Add more liquid a little at a time until the dough starts to come together. Work to an elastic consistency with your hands.

Roll out about 70% of the pastry on a lightly floured surface to a 10 inch or 25cm circle.

Grease a pudding basin about 4¾ inches or 11.5cm deep with butter. Carefully lift the pastry to the basin and line the bottom and sides pressing it around to extend just above the rim of the basin.

Place half of the butter and sugar into the well of the basin. Prick the skin of the lemon in several places with a sharp knife or skewer and place it on top of the butter and sugar. Pack the remaining butter and sugar around the lemon.

Roll out the remaining pastry just large enough to fit the top of the basin. Moisten the top of the lining and the edges of the lid with a little water and place the lid in position. Pinch the pastry edges together to seal. Trim and discard any excess pastry.

Create a double fold near the centre of a large double layer of foil more than sufficient to cover the bowl, in the shape of the letter ‘Z’ and use it to cover the pudding. Tie into position with string and tie a loop in the string to allow the pudding to be easily lifted into and out of a steamer.

Partly fill a large pan with boiling water and place a steamer on top of that. Place the basin in the steamer and steam for at least 3 hours, probably about 3½. Check the water level about every 30 minutes and top up with more boiling water if required. Do not allow to boil dry.

Remove the basin from the steamer and carefully remove the cover. Place a serving plate on top of the basin and invert. Lift off the basin with oven gloves.

Cut into wedges and serve hot with cream.