Sunday, 20 January 2008

Sussex Pond Pudding

Puddings, Great British puddings, are a thing close to my heart. You may or may not have read my past ramblings on our puds, but it is something I can't speak about without excitement. I want to shout each and every pud that we have created from the rooftops and demand that that they return to our menus; jam roly poly, treacle puds and spotted dick to name a few.

British puddings aren't elegant. No thin crispy wafer like pastry, no towers, and no quenelles. Our puds are tummy fillings monsters that banish any lingering hunger within a few mouthfuls. Usually smothered in delicious creamy custard (hopefully home made; quicker and far more delicious that waiting for a kettle to boil before pouring onto powder), it takes a brave man to face a bowlful immediately after a full Sunday roast.

Not only does this pudding have a brilliant name, it is also delicious and a great conversation point when served at the table. Cut into a Sussex Pond Pudding, and you are met by a whole lemon. This lemon has been steamed in a rich suet crust for hours on end along with some butter and sugar to create a heavenly zest packed sauce, or 'pond'.

Sussex Pond Pudding
Serves 4

200g self-raising flour
A pinch of salt
100g shredded suet, normal or vegetarian
150g cold butter, cut into small cubes
150g demerara sugar
1 large lemon, pricked all over with a sharp knife

1 - Butter a medium pudding basin. Place a steamer onto boil then lower to a simmer ready to place the pudding in.
2 - In a large mixing bowl, combine the flour, suet and salt, then pour in enough water to form a firm dough when mixed.
3 - Roll out onto a floured surface and roll into a disc just larger than the bowl. Cut out one quarter of the pastry to use as a lid. Line the pudding basin with the dough, wet the seam where it was cut and press to seal. Trim off the top just above the rim of the bowl.
4 - Take the cut off dough and roll until slightly bigger than the bowl. Cut into a rough circle.
5 - Place half of the butter and sugar into the bottom of the dough, place the lemon on top then put the remaining sugar and butter onto the lemon.
6 - Place on the pastry lid, wet the edges then press down the edges of the pastry until well sealed.
7 - Take a large piece of foil and fold in half. Butter one side then form a pleat in the middle by folding over slightly twice. Place this over the bowl then tie securely with a piece of string.
8 - Place into the steamer and steam for 3 and a half hours.
9 - When cooked, turn up onto a plate and serve with custard or cream.


Rosie said...

I curtsey to you David; you certainly have risen to my Challenge this month with your exceptional creation of the Sussex Pond Pudding! Thank you also for an outstanding post and also for taking up the gauntlet and participating in my quest of “The Brutish pudding Challenge”.

A pudding of perfection you have posted here David, well done! :D

Rosie x

Chef Jeena said...

Lovely recipe David it looks really delicious. I visit Rosie often too and she makes great puddings! :-)

Abitofafoodie said...

Oh how fabulous! I meant to try this recipe out this weekend, but seem to have run out of time. I've never tasted it but just know that I will love it. Like you, I just love traditional British puddings. They really are the best - so comforting and delicious!

Valerie Harrison (bellini) said...

I do love puddings of all kinds...especially the self-saucing kind!!

KellytheCulinarian said...

Cool, I learned something today :)

Hannah said...

Sussex Pond is my all time favourite pudding!
Yum yum

Susan from Food Blogga said...

I really love learning about classic British cuisine from you, David. This pudding sounds scrumptious -- rich, creamy, and comforting.

William Leigh said...

a man after my own heart - i just love the ease and pleasure of a steamed pudding, and nothing better than a great heap of cold vanilla ice cream on the side. Good job matey.

Aimée said...

Nicely done, David. I wish I could order one from you as I would like to taste it, but feel vastly unprepared to make one of my own. One day I WILL tackle a steamed pudding.

Cynthia said...

You must have been in pudding heaven when you discovered Rosie's place. David, I do love to hear people talk about the food of their home with passion!

Anonymous said...

found your blog and was like "HUH, why does my dad have a blog on food!!" you share my dad's name! funny!

glad you find you David!


Jacqueline Meldrum said...

I am definitely in the mood for puddings at the moment. It has to be the dreich weather!

Anonymous said...

My mother used to make this a lot and it was always my favourite.

Sussex Well Pudding contains dried fruit in the crust, no lemon with the sugar and butter. IMO not as good.

Love your blog David

Ed Bruske said...

I would like to steal this concept for a trifle party. Or maybe a bread pudding party. We like savory bread puddings.

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