Sussex Pond Pudding Old Fashioned Steamed Lemon Pudding Recipes

TRADITIONAL SUSSEX POND PUDDING

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.

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

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.

OLD-FASHIONED LEMON PUDDING

Steps:

• Combine sugar, cornstarch, and salt in top of a double boiler over simmering water; stir well to prevent clumps. Gradually stir in 5 cups water. Cook, stirring frequently, until mixture is thickened to gravy consistency, 5 to 7 minutes. Remove from heat.
• Beat eggs in a bowl until light and foamy. Pour in 1 cup of sugar mixture gradually, whisking vigorously to avoid curdling eggs. Whisk egg mixture into remaining sugar mixture gradually; return to double boiler. Cook, whisking constantly, until thickened to pudding consistency, 6 to 8 minutes. Whisk lemon juice and butter into pudding gradually. Cool in the refrigerator, 30 minutes to 1 hour.