Sussex pond pudding recipe: How to make Sussex pond pudding
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Sussex pond pudding or well pudding as it is otherwise known is a traditional English dessert. As the name suggests it hails from the county of Sussex, and was first noted in recipe books in 1672.
Sussex pond pudding is made from a suet pastry and is filled with butter and sugar.
Often it is boiled or steamed for several hours.
While cooking, the filling ingredients create a thick, caramelised sauce, which when cutting the pudding to serve, runs out and pools around the plate.
This gives the pudding its name – creating a ‘pond’ of sauce.
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Sussex pond pudding can be served with fruit, and in recent times has even included a whole lemon.
Cooking the pudding for so long makes the lemon skin almost candied, like that found in marmalade.
Professional baker Mary Berry gave her own variation of the recipe to BBC Good Food – including apples and the famous lemon.
You will need a 1.5 litre/ two and three quarter pint pudding basin, foil and kitchen string.
How to make Sussex Pond Pudding, courtesy of BBC Good Food and Mary Berry.
For the suet crust
- 225g self-raising flour, plus extra for dusting
- 100g shredded suet
- 75ml milk
For the filling
- 3 Cox’s apples
- 150g butter, cut into cubes, plus extra for greasing
- 175g light muscovado sugar
- 1 large lemon
- cream or custard
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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 cold water to make 150ml/5½oz of total liquid.
Add this to the suet and mix to make a soft dough. 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.
Thickly butter the pudding basin and then line with the pastry, pressing the join together.
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.
Prick the lemon all over with a cocktail stick and then place it in with the apples so that it sits upright.
Pack the remaining apples and butter mixture around the lemon.
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. Tie securely.
If you don’t have any string, fold a long strip of tin foil horizontally in half – and then half again.
Place the foil around the bottom of the basin, and wrap the sides up and around to act as support as the basin is lowered into the pan.
Place the lid of a jam jar in the large saucepan to stop the basin touching the bottom of the pan.
Add the pudding basin to the pan and then pour boiling water around it so that it comes three-quarters of the way up the side of the basin.
Cover with a tight-fitting lid, and simmer for three and a half hours.
Check occasionally and top up with more boiling water as necessary.
To serve, remove the foil and invert the basin onto a large serving plate.
Remove the basin and serve in slices with cream or custard.
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