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 are rarely 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.
This is the Sussex Pond Pudding. 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'.
Any foreign friends who are reading this who harbour a suspicion of our tummy busting puds, I beg you to give this one a go. It will hopefully indicate that we Brits hide subtle beauty behind a wall of suet pastry. And also that we make the best puddings in the whole wide world...
Sussex Pond Pudding
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.
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