Sussex Pond Pudding Old Fashioned Steamed Lemon Pudding Food

SUSSEX POND PUDDING - OLD FASHIONED STEAMED LEMON PUDDING

Steps:

• 1. Prick the lemons all over with a skewer. Cut the butter into fine dice and chill.
• 2. Combine the flour and suet (or grated butter) in a bowl and add the milk. Knead to form a dough. Divide it into 2 rough balls, comprising of a third and two-thirds of the mix respectively. Flour a worktop and roll out the larger ball. Use it to line the base and sides of a buttered, 1.5-litre pudding basin.
• 3. Fill the pudding with half the cold butter cubes and half the sugar. Pop the whole lemons on top, then top with the rest of the sugar and butter. Roll out the smaller ball of dough to make a lid for the pudding (this will become the base so make it nice and thick). Brush the edges of the lid with water, put on top of the pudding and press to seal.
• 4. Cover with a circle of baking paper and tie under the rim of the basin with kitchen string to secure. Before cutting the string, take it up over the top to create a loose handle, then tie securely. Trim off any excess baking paper. Place the basin in a large pan and pour hot water into the pan until it reaches two-thirds of the way up its sides of the basin. Cover and simmer for 3 to 3½ hours. Keep an eye on the water level, and top up as necessary. Allow the pudding to rest for 10 minutes before carefully turning out onto a serving dish. When serving, ensure everyone gets a little of the lemon. Serve with cream or ice cream.

SUSSEX PUDDLE PUDDING

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put half of the lemon zest into a medium, deep (about 2-litre) baking dish and half into a large mixing bowl. Using a serrated knife, cut the peel and pith away from the zested fruit, then slice the flesh into thin rounds. Add to the baking dish, along with the cubed butter and 85g sugar.
• Cut a few thin slices of skin-on lemon to decorate the pudding later, then squeeze the juice from the remaining lemons (you'll need about 150ml in total). Mix the juice with the 50g sugar, then set aside.
• Add the flour, suet, sugar, a pinch of salt, eggs, vanilla and milk to the mixing bowl, then beat to make a smooth batter. Spoon this over the lemons, butter and sugar, then level the top. Scatter with the skin-on lemon slices.
• Gently pour the lemon and sugar mixture over the top of the pudding (it will sink down as it cooks), then carefully put in the oven. Bake for 40 mins or until the sponge is risen, golden and the syrup is bubbling up around the edges. Scatter over 1 tsp sugar, if you like, then serve with a splash of cream to counter the zing of the sauce.

SUSSEX PUDDING (A LITTLE DIFFERENT THAN YORKSHIRE PUDDING)

Steps:

• Preheat oven to 425°F; rack at mid level.
• In a bowl whisk flour, soup mix, eggs, milk and margarine.
• Generously grease 8 large muffin tins and place on a cookie sheet. Pour 1/3 cup of batter in each tin.
• Bake 25-30 minutes or until puffy and golden brown.
• Remove from cups and serve warm.
• I find that it sometimes helps to make the batter well in advance of cooking and refrigerate it right up until you want to cook them.
• Have muffin tins hot and then proceed as directed. Either way it works!

SUSSEX PUDDING

Steps:

• Set oven to 375F or Gas Mark 5.
• Mix all the dry ingredients together.
• Mix the eggs with the milk, and then combine with the dry ingredients.
• Pour into a greased tin approx 8 inches long x 6 1/2 inches wide x 2 inches deep.
• Bake for 1 hour.