SUSSEX PUDDLE PUDDING
This twist on a classic steamed pud has a sweet sponge topping with a puddle of sticky lemon sauce underneath. Finish with a splash of cream
Provided by Jane Hornby
Categories Dessert
Time 1h
Number Of Ingredients 10
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.
Nutrition Facts : Calories 455 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
SUSSEX POND PUDDING
The "pond" in a Sussex pond comes from the liquid that slowly cooks inside the pastry; as the pudding steams, butter and brown sugar melt into sliced lemons, morphing into a glossy, perfumed sauce (our take has kumquats as well).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4
Number Of Ingredients 9
Steps:
- Make the dough: Pulse flour, baking powder, and salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal. Add ice water, and process until mixture forms a soft dough. Shape dough into a disk, and wrap in plastic. Refrigerate 30 minutes.
- Set a round wire rack in bottom of a large stockpot. Set four 1-cup pudding basins or ramekins (about 3 3/4 inches in diameter and 2 1/2 inches high) on rack. Fill pot with enough water to come about three-quarters of the way up sides of pudding basins. Remove basins, and dry. Cover pot, and bring to a boil.
- Butter four 5-inch rounds of parchment paper; set aside. Unwrap dough; transfer to a lightly floured work surface. Roll out to 1/8 inch thick, and cut out four 9-inch rounds. Cut a 2-inch wedge from each round to make it easier to fit dough into basins; wrap wedges and remaining scraps of dough in plastic, and refrigerate until ready to use. Fit a dough round into each basin, overlapping cut sides of wedge and pressing seams to seal, allowing a 1-inch overhang.
- Fill the puddings: Sprinkle 1 tablespoon brown sugar into each basin. Divide butter among basins. Add kumquats and lemon slices, dividing evenly. Sprinkle each with 2 tablespoons brown sugar.
- Transfer remaining dough to a lightly floured work surface. Roll out to 1/8 inch thick. Using 2 1/2-inch cutters, cut out 4 rounds. Place on top of filling. Fold overhang over top, and pinch seams to seal.
- Place a parchment round, buttered side down, on top of each pudding. Make a pleat in center of each round. Cover each with a 6-inch round of foil, pleating if desired. For each pudding, cut a piece of kitchen twine about 3 feet long. Wrap twine twice around basin over foil, just below lip. Knot to secure. Tie loose ends to twine on other side of basin, creating a handle.
- Lower puddings into boiling water; cover. Return to a boil; reduce to a simmer, and steam 2 1/2 hours, adding boiling water occasionally to maintain level.
- Transfer puddings to a wire rack, and let cool 10 minutes. Run a knife around edges of bowls to loosen, and invert puddings onto serving plates. Serve warm.
SUSSEX PUDDING
Make and share this Sussex Pudding recipe from Food.com.
Provided by Sandra Hyde
Categories Dessert
Time 1h3m
Yield 8 serving(s)
Number Of Ingredients 6
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.
SUSSEX POND PUDDING - OLD FASHIONED STEAMED LEMON PUDDING
A fabulous and very old British recipe - whole fresh lemons are encased in a light suet pastry case which is then steamed to make the most delicious self-saucing dessert. This is a classic British pudding which is easy to make and a tasty and tangy way to end a rich meal, such a Sunday lunch. What's in a name? Made of a suet pastry which encases the whole lemons, with butter and sugar, after lengthy steaming they all melt together to make the pond, hence the name! Historical note about Sussex Pond Pudding: Suet was particularly popular as an ingredient in the southern half of England, and there are suggestions that the women of Sussex were especially adept at making use of it. Westham, Chailey, Lancing and Horsham all have associations with the pudding, but doubtless a number of other towns and villages in the county will claim it as their own. In days gone by the pudding was more often made by gently simmering the pudding in a clout or cloth, and some believe that this method continued longer in Sussex than elsewhere in the country. Sussex Pond Pudding consists of suet pastry formed in a pudding basin. Inside the pastry case a filling made of equal quantities of brown sugar and butter and 1 or 2 whole lemons scrubbed, and then pricked all over. The pastry lid seals the goodness inside, and the whole pudding is steamed at length. The lengthy steaming is required to work the magic inside the pastry: the juices of the lemon, mix with the melted butter and the brown sugar, creating a rich but sharp sauce that should gush from the pudding when it is cut into at table. 'Pond', appears to refer to the brown liquid that surrounds the pudding on its plate. Older sources indicate another possibility, that 'pond' was a corruption of the 'pound' of sauce that was produced from the pudding. (Recipe from Delicious magazine and historical notes from The Pudding Club.)
Provided by French Tart
Categories Dessert
Time 3h25m
Yield 1 Sussex Pond Pudding, 6-8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 500, Fat 31.4, SaturatedFat 13.2, Cholesterol 38.1, Sodium 635.5, Carbohydrate 52.6, Fiber 2.8, Sugar 18, Protein 5.5
TRADITIONAL SUSSEX POND PUDDING
This wintry British pudding is also called Kentish Well Pudding. As it steams, the lemon softens and forms a marmalade-like sauce. Be sure each person gets a portion of the lemon in their serving.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
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.
More about "sussex puddle pudding recipes"
SUSSEX POND PUDDING - WIKIPEDIA
From en.wikipedia.org
THE PERFECT SUSSEX POND PUDDING | FOOD | THE GUARDIAN
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SUSSEX PUDDLE PUDDING RECIPE | NEW IDEA FOOD
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SUSSEX POND PUDDING RECIPE - BBC FOOD
From bbc.co.uk
Servings 4-6Category Desserts
- Mix in enough of the milk and water to the flour and suet mixture to make a dough that is soft, but not too soft to roll.
- Roll the dough out on a floured surface, to make a large circle. Cut out a quarter of the circle (to be used later as the lid of the pudding).
- Grease a 1.5 litre/2¾ pint heatproof basin or bowl. Place the larger circle of pastry into the bowl and join the cut sides together, pressing well.
- Prick the lemons all over with a larding needle or skewer, so the juices can escape, then place the lemons on top of the butter and sugar.
- Roll out the reserved pastry quarter into a round and place on top of the basin filling. Press the edges together to seal the pudding.
- Place a piece of foil over the basin, creating a pleat in the middle. Tie the foil in place with string and tie around carefully to create a string handle over the top, so the pudding can be easily moved when hot.
SUSSEX POND PUDDING RECIPE - BBC FOOD
From bbc.co.uk
Category Cakes And Baking
- For the suet crust, put the flour and suet into a bowl. Measure the milk in a jug and then add 75ml/2½fl oz cold water to make 150ml/5½oz of total liquid.
- 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.
- 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.
- 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.
- 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 3½ hours.
- 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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