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Traditional English Recipe - Sussex Pond Pudding
Sussex Pond Pudding is a traditional English pudding believed to originate from the South East county of Sussex. Made of a suet pastry which encases a whole lemon, with butter and sugar, (they all melt together to make the pond). It is steamed for several hours, or you can use a pressure cooker to cut the time, but pressure cookers are a bit of a mystery to me.
Ingredients (Serves 4)
225g suet pastry
For the filling
125 g cold butter, cut into cubes
125 g brown sugar
1 whole, un-waxed lemon
- Roll out 3/4 of the suet pastry.
- Line a 1.5 litre pudding basin with the pastry (make sure there is enough pastry to hang over the top of the basin).
- Put half the butter and brown sugar into the bottom of the lined basin.
- Prick the lemon all over with a fork or the tip of a sharp knife.
- Place the lemon on top of the butter sugar mixture.
- Top the lemon with the remaining butter and brown sugar.
- Roll out the remaining1/4 of the pastry to create a lid for the pudding.
- Press the two layers of pastry together well, trim off any excess, and crimp the edges tightly to form a good seal.
- Cover the pudding with a layer of pleated parchment paper, then a piece of pleated foil and tie a string (or use a rubber band) around the lip of the basin to hold everything in place.
- Steam the pudding for a good 3 to 4 hours until cooked through.
- It is now ready to serve.
To line: To place a layer of pastry, clingfilm, foil, greaseproof paper or baking parchment, in a basin, baking tin, or on a tray, often to prevent food from sticking to the surface.
To prick : To make a single small hole or several small holes, often with a fork, eg to bake blind, first prick the pastry base with a fork.
To roll out: To reduce the thickness of pastry or dough by applying equal pressure with a rolling pin.
To steam: To cook food in the steam rising from boiling water.