Sussex Pond Pudding
Sussex Pond Pudding, with its roots in the historic county of Sussex, England, is a traditional steamed suet pudding known for its rich flavor and intriguing transformation of ingredients. Inside the pudding, whole lemons become a luscious, tangy sauce, blending beautifully with a buttery, doughy crust. This dish is a delightful explosion of flavors that bring comfort and a taste of British heritage to the dining table.
Equipment
- Steaming basin
- Sieve
- Mixing Bowl
- Rolling pin
- Steaming pot
Ingredients
- 1.5 cups self-rising flour sifted
- 0.5 cups suet shredded
- 0.5 cups cold water for mixing
- 0.75 cups unsalted butter diced
- 0.75 cups light brown sugar packed
- 2 whole lemons pierced several times
Instructions
- Begin by greasing a steaming basin. This will ensure that the pudding releases easily once cooked.
- In a mixing bowl, sift the self-rising flour and add the shredded suet. Gradually mix in cold water until a soft dough forms, kneading lightly by hand.
- Roll out two-thirds of the dough on a floured surface to an even round large enough to line the basin. Place it in the basin, ensuring there are no gaps.
- Layer the butter and light brown sugar into the basin, followed by the pierced lemons, to be seated snugly.
- Roll out the remaining dough to create a lid for the filling. Moisten the edges and pinch to seal tightly, preventing any escape of steam.
- Cover the basin with a double layer of greaseproof paper and kitchen foil, tied securely with kitchen string.
- Place the basin on an upturned saucer in a large pot, filling the pot with boiling water reaching halfway up the basin's side.
- Cover with a lid and steam for approximately 2.5 hours, ensuring the water maintains its level by topping up as necessary.
- Once finished, carefully remove and let the pudding cool slightly before turning it out onto a serving plate. The warm aroma of caramelized sugar and softened lemons will greet you.
Notes
Lori’s Tips:
- For a lighter lemon flavor, you can use just one lemon.
- Experiment with orange for a sweeter, citrusy variation.
- For a pastry cream filling, consider adding a touch of vanilla essence.
Nutrition
Calories: 589kcalCarbohydrates: 50gProtein: 4gFat: 42gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 74mgSodium: 14mgPotassium: 78mgFiber: 1gSugar: 27gVitamin A: 710IUVitamin C: 0.2mgCalcium: 35mgIron: 1mg
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