... Make Sussex Pond Pudding🍋, a traditional recipe which is warming and tasty on a cold damp evening. I had been given a lemon at the pancake party, so produced this on Saturday [first course was a lightweight ham salad, and the pudding served us for 2 days] Turning Out The Pudding was quite a performance. Bob filmed it, in the manner of one of those "unboxing videos" I'm not sure if it will post to the blog...
- 100 g (4 oz) Atora Suet
- 225 g (8 oz) Self Raising Flour
- 150 ml (¼ pt) cold water, approximately
- 100 g (4 oz) unsalted butter, diced
- 100 g (4 oz) caster sugar
- 1 large thin skinned lemon
1 - Lightly grease and line the base of 1.2 litre (2 pint) pudding basin. In a mixing bowl stir together the flour, Atora Suet and enough water to make a soft, but not sticky dough.
2 - Roll out two thirds of the dough on to a lightly floured surface to 5 mm thick (¼ inch). Line the basin with the dough making sure any splits are sealed well.**
3 - Put half the butter and sugar into the centre of the basin. Prick the lemon well with a skewer and place in the middle, and then surround with the remaining butter and sugar.
4 - Brush the top edges with a little water and roll out the remaining dough into a round shape the same size as the basin. Cover the pudding with the dough and press down well to seal the edges.
5 - Cover with greased greaseproof paper and cook in microwave oven on two third maximum (medium/high) 700 watt for 7-8 minutes or until well risen and just firm to the touch. Leave the pudding to stand for 2-3 minutes before turning out onto a warm dish. OR [better result imho] steam for 2½ hours in a pan half full of boiling water. Do not let it boil dry.
6 - Serve immediately with yogurt, custard or cream - recipe from Atora Suet
When you cut into it, the buttery lemon sauce pours out to make a pond round the pud!
I think I might try that next time I have guests. Maybe I'll use the slow cooker. I've eaten a Sussex Pond Pudding but never eaten one. Sounds rather nice with Greek yoghurt.
ReplyDeleteI think your second "eaten" should say "cooked"!
DeleteOops!
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DeleteAlas, the video won't work on this train WiFi! Ooh, I could do with some custard right now!x
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DeleteI made one years ago when real pudding make/eater friends came for Sunday lunch. I wanted to surprise her with something she might never have seen before! I discovered the hard way I needed a much deeper dish for serving it. Delicious and worth the effort.
ReplyDeleteThere is a LOT of sauce running out when you cut it open. My dish was only just big enough!
DeleteWell done you. I made one once many moons ago, the recipe was from an Elizabeth David book. It tasted divine but I was unable to get the pudding out of the basin so we just spooned it out! I like anything lemony. Regards Sue H
ReplyDeleteA well greased bowl and the parchment paper 'hat' saved the day for me
DeleteOoh, that looks lovely, and well done on turning it out ... that bit is always my downfall for so many things.
ReplyDelete🍋 see comment above🍋
DeleteI’ve often wondered about making one of these, I bet it was tasty
ReplyDeleteAlison in Devon x
It was. But took ages. I think maybe next time I shall try using the slocooker - which will relieve my anxieties about pans boiling dry
DeleteThat was a fun video to watch. I've got the lemons, but, no pudding bowl and I've no idea where to buy suet - the only suet I can find for sale is meant for feeding birds (and comes with birdseeds or mealworms)!
ReplyDeleteYou can use vegetable shortening such as Trex or Crisco. Weigh out the correct amount then freeze it. When you are ready to use it, grate it straight from the freezer into your recipe. If I had lemons🍋 in my garden, as you do, I'd be making this recipe all the time!
DeleteThank you for the suet substitute, Angela.
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DeleteWell done, Bob!
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