Sussex pond pudding
A thick beef suet crust standing guard around a pulpy lemon, with a stream of buttery brown sauce pouring from its heart, Sussex Pond Pudding is never going to win ‘most beautiful dessert’ in a pudding parade. However, it's the taste that counts. You can read all about its rather interesting history here.
Ingredients
- 200 g Self-raising flour, plus extra for dusting
- 110 g Beef suet, shredded
- 60 ml Whole milk
- 60 ml Cold water
- 200 g Butter, chopped, plus extra for greasing
- 200 g Soft light brown sugar
- 1 Large unwaxed lemon
- 7.1 oz Self-raising flour, plus extra for dusting
- 3.9 oz Beef suet, shredded
- 2.1 fl oz Whole milk
- 2.1 fl oz Cold water
- 7.1 oz Butter, chopped, plus extra for greasing
- 7.1 oz Soft light brown sugar
- 1 Large unwaxed lemon
- 7.1 oz Self-raising flour, plus extra for dusting
- 3.9 oz Beef suet, shredded
- 0.3 cup Whole milk
- 0.3 cup Cold water
- 7.1 oz Butter, chopped, plus extra for greasing
- 7.1 oz Soft light brown sugar
- 1 Large unwaxed lemon
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 210 mins
- Serves: 6
Step-by-step
- Sift the flour into a large bowl and stir in the shredded suet. Stir in the milk and water to make a soft dough. Cut a quarter of the dough off for the lid and set side.
- Butter a 1 litre (13/4pt) pudding basin. Dust your work surface with flour and roll out the dough to make a 30cm (12in) wide circle. Press the dough into the basin to neatly cover the base and sides.
- Place half the butter and sugar into the basin. Prick the lemon all over with a needle or skewer and nestle on top of the sugar. Cover with the remaining butter and sugar. Roll out the remaining pastry to make a 12cm (43/4in) wide circle and lay over the filling. Pinch the sides together to seal.
- Lay a large sheet of baking parchment on your work surface and cover with a larger sheet of foil. Pinch a 5cm (2in) pleat up out of the middle and fold over (the pleat means the paper and foil can expand as the pudding steams). Cover the basin with the paper and foil, paper-side-down, and tie onto the pudding with string. Trim any excess paper and foil. Tie a string handle onto the basin.
- Place a saucer in the bottom of a large pan and put the pudding on top of it. Pour in enough boiling water to come halfway up the basin. Cover with a lid and gently boil for 31/2 hours. If the water gets low, pour in more boiling water.
- To serve, lift the pudding from the pan and remove the foil and paper. Run a palette knife around the edge of the pudding. Place a serving plate over the bottom of the basin and quickly turn them both upside down. Give the basin a very gentle shake to help ease the pudding out. Serve immediately.
Interested in more British puds, modern and traditional?
Mark Hix’s Apple and Cider Pudding
Heston Blumenthal’s Christmas puddings sell out again
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