Sussex Pudding A Little Different Than Yorkshire Pudding Recipes
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
SUSSEX PUDDING (A LITTLE DIFFERENT THAN YORKSHIRE PUDDING)
This is just another version of Yorkshire pudding. It goes well with any meal. Especially with a roast, potatoes, fresh veggies and gravy. When done right they are light and puffy and very GOOD
Provided by Bergy
Categories Poultry
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F; rack at mid level.
- In a bowl whisk flour, soup mix, eggs, milk and margarine.
- Generously grease 8 large muffin tins and place on a cookie sheet. Pour 1/3 cup of batter in each tin.
- Bake 25-30 minutes or until puffy and golden brown.
- Remove from cups and serve warm.
- I find that it sometimes helps to make the batter well in advance of cooking and refrigerate it right up until you want to cook them.
- Have muffin tins hot and then proceed as directed. Either way it works!
Nutrition Facts : Calories 163.1, Fat 7.9, SaturatedFat 2.4, Cholesterol 97.3, Sodium 456.4, Carbohydrate 16.4, Fiber 0.7, Sugar 0.3, Protein 6.1
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.
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- Sift the flour into a bowl and add the breadcrumbs, lemon zest and suet. Mix the milk with 50ml water, then stir into the flour mixture, to a soft but not sticky dough. Knead for 1–2 minutes, then divide the dough in half.
- One piece at a time, break off a quarter of the dough half, cover and set aside. Roll out the larger piece on a lightly floured surface until it is 7mm thick and will line the first pudding mould with a 2cm overhang. Line the mould.
- Repeat with the other half of the dough – breaking off, covering and setting aside one quarter and rolling out three quarters, so that both pudding moulds are lined and you have 2 smaller pieces of dough set aside.
- Make the filling. In a bowl mix the butter and sugar together, and place one quarter of the mixture in the base of each pudding mould.
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