Sussex Pond Pudding Old Fashioned Steamed Lemon Pudding Food
TRADITIONAL SUSSEX POND PUDDING
This wintry British pudding is also called Kentish Well Pudding. As it steams, the lemon softens and forms a marmalade-like sauce. Be sure each person gets a portion of the lemon in their serving.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Put a clean dish towel in the bottom of a large stockpot; fill halfway with water. Bring to a boil over medium heat; cover, and let simmer until ready to use.
- Place flour, baking powder, and salt in the bowl of a food processor; pulse to combine. Add 1/2 cup butter; pulse until mixture resembles coarse meal, about 10 seconds.
- While the machine is running, add 8 tablespoons of ice water to the mixture, and process until the dough just holds together. Wrap the dough in plastic, and refrigerate for at least 1 hour.
- Remove two-thirds of the dough (leave remaining dough in refrigerator). Roll out to 1/8-inch thickness, and line a 1-quart pudding bowl or souffle dish with the dough.
- Roll out the remaining dough. Layer the lined pudding bowl with half the light-brown sugar and 1/8 cup butter. Prick lemon all over with the point of a paring knife. Place lemon in center of bowl, sprinkle with remaining sugar and butter, and cover with remaining dough. Trim edges.
- Place a 10-inch circle of waxed paper over bowl. Secure with a rubber band. Place in stockpot with towel and simmering water that comes halfway up the sides of the bowl. Cover; steam for 5 hours, making sure the water remains at a bare simmer. Add more water if necessary. Transfer from heat, and invert pudding onto a serving platter; serve immediately.
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- For the suet crust, put the flour and suet into a bowl. Measure the milk in a jug and then add 75ml/2½fl oz cold water to make 150ml/5½oz of total liquid.
- Lightly dust the work surface with flour and then roll out the dough to a 30cm/12in circle. Cut one-quarter out of the circle and set aside for the lid.
- For the filling, peel and core the apples, then cut them into cubes and mix together in a mixing bowl with the butter and sugar. Place a little of this mixture in the pudding basin on top of the suet pastry.
- Roll out the reserved suet pastry to a circle to fit on top of the pudding, trim any excess pastry and pinch the edges to seal.
- Cut a square of foil and make a pleat in the centre. Tie the foil around the basin with string, then loop the string over the basin and back under the string a couple of times to make a handle.
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