SUSSEX POND 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.)
Total Time 3 hours 25 minutes
Prep Time 25 minutes
Cook Time 3 hours
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, FatContent 31.4, SaturatedFatContent 13.2, CholesterolContent 38.1, SodiumContent 635.5, CarbohydrateContent 52.6, FiberContent 2.8, SugarContent 18, ProteinContent 5.5
SIMPLE SUSSEX POND PUDDING RECIPE | DELICIOUS. MAGAZINE
Add a touch of old-world glamour to your table with this classic British pudding. We can assure you that this tastes nothing like pond water, rather, it is an intensely lemony sponge; ideal for people who don’t want too much sweetness in a pudding.
Provided by delicious. magazine
Total Time 3 hours 50 minutes
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Yield Serves 8
Number Of Ingredients 6
Steps:
- Prick the lemons all over with a skewer. Cut the butter into fine dice and chill.
- Combine the flour and suet 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.
- 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.
- 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 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.
Nutrition Facts : Calories 497kcals, FatContent 31g (18.6g saturated), ProteinContent 4.9g, CarbohydrateContent 52.7g (18.8g sugars), FiberContent
More about "sussex pond 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.)
From food.com
Total Time 3 hours 25 minutes
Calories 500 per serving
From food.com
Total Time 3 hours 25 minutes
Calories 500 per serving
- 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.
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SUSSEX POND PUDDING RECIPE | SAINSBURY'S RECIPES
At first glance, this Sussex Pond Pudding looks like a winter warmer, but the zing of a whole baked lemon inside will make you want to tuck in well into spring. Try out this pudding recipe and let us know what you think.
From recipes.sainsburys.co.uk
Total Time 265 minutes
Cuisine European
Calories 479 calories per serving
From recipes.sainsburys.co.uk
Total Time 265 minutes
Cuisine European
Calories 479 calories per serving
Butter a 1.2-litre pudding basin and line the bottom with a circle of baking parchment, then grease the parchment circle.
Sift the flour and salt into a large bowl and add the suet. Mix the milk with 75ml water and stir into the flour mixture to make a soft but not sticky dough. Knead for a few minutes, then break off a quarter of the dough and set aside.
On a lightly floured surface, roll out the remaining dough to a thickness of 1cm and use to line the basin. Leave an overhanging lip of 3cm all the way round.
Place half the butter and half the sugar in the bottom of the pastry-lined basin. Using a skewer, prick the lemon all over and place in the basin. Cover with the remaining butter and sugar.
Roll out the reserved pastry to a circle to make a lid. Moisten the edges of the overhanging pastry lip and the lid with water. Place the lid on top and bring up the overhanging lip to the edge, pressing firmly together to seal.
Cover the surface with a well-buttered circle of baking parchment, slightly bigger than the top of the basin. Cover with a pleated sheet of foil and secure with kitchen string, making a loop for easy removal.
Place an inverted heatproof plate in the bottom of a large saucepan, and put the basin on it. Pour in enough boiling water to come two-thirds of the way up the sides of the basin. Bring to the boil, then cover with a tight-fi tting lid and steam for 3 1⁄2 – 4 hours, topping up the water from time to time, if necessary.
When the pudding has cooked, carefully remove from the saucepan and leave to cool for 10 minutes. Remove the string, foil and baking parchment. Place a serving plate over the top of the basin, then up-end it and carefully turn out the pudding onto the plate. When cut, a rich lemon sauce will ooze out. Great with hot custard.
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SIMPLE SUSSEX POND PUDDING RECIPE | DELICIOUS. MAGAZINE
Add a touch of old-world glamour to your table with this classic British pudding. We can assure you that this tastes nothing like pond water, rather, it is an intensely lemony sponge; ideal for people who don’t want too much sweetness in a pudding.
From deliciousmagazine.co.uk
Reviews 5
Total Time 3 hours 50 minutes
Cuisine British recipes
Calories 497kcals per serving
From deliciousmagazine.co.uk
Reviews 5
Total Time 3 hours 50 minutes
Cuisine British recipes
Calories 497kcals per serving
- 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 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.
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SUSSEX POND PUDDING RECIPE | MASON CASH
As seen on The Great British Bake Off, sussex pond pudding is a delicious steamed pudding filled with butter, sugar and a whole lemon!
Serve with homemade Crème Anglaise.
From masoncash.co.uk
- 1. To make the suet pastry, sift the flour into a bowl. Then, add the suet with a pinch of salt. Mix together well. 2. To bring the mixture together, pour the milk and water over the suet mixture a few drops at a time. Mixing with a palette knife, continue to add the liquid until the mixture starts to come together. Now, use your hands to work the mixture to an elastic consistency. 3. On a lightly floured surface, roll out ¾ of the dough into a circle (approx. 25cm diameter). Grease a 20cm Mason Cash Pudding Basin. Place the circle of pastry into the bowl, pressing it well into the sides. Roll the lid with the remaining pasty and leave to one side. 4. Spoon half of the butter and brown sugar into the suet lined basin. Prick the outside of the lemon several times with a skewer and place it on top of the sugar and butter in the basin. 5. Pack the remaining butter and sugar over the lemon to fill the bowl. Moisten the top edge of the pastry in the basin and place the pastry lid over the top, pressing down to ensure a good seal. 6. Create a lid to cover the basin (see how to steam a pudding tutorial) using foil and greaseproof paper, forming a pleat in both the paper and the foil. Tie in place and create a handle, before placing the pudding basin in a steamer or lidded pan. 7. Ensure that the water level inside the pan reaches half way up the basin. Steam for four hours checking the water level every thirty minutes to make sure it doesn't boil dry. 8. To serve, carefully remove the basin from the pan and remove the foil lid. Loosen the pudding all round using a palette knife then remove the pudding onto a plate (the best technique is to place a large plate on top of the pudding and invert it, shaking it gently).
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SUSSEX POND PUDDING RECIPE - BBC FOOD
From bbc.co.uk
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SUSSEX POND PUDDING RECIPE | MARTHA STEWART
From marthastewart.com
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PRUE LEITH'S SUSSEX POND PUDDINGS - THE GREAT BRITISH BAKE ...
Nov 10, 2020 · Method. Step 1. 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. Step 2.
From thegreatbritishbakeoff.co.uk
From thegreatbritishbakeoff.co.uk
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SUSSEX POND PUDDING RECIPE - RECIPES.NET
From recipes.net
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SUSSEX POND PUDDING RECIPE | HOW TO MAKE SUSSEX POND ...
From bakingmad.com
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SUSSEX POND PUDDING WITH APPLES RECIPE - BBC FOOD
Oct 03, 2014 · Measure the milk in a jug and then add 75ml/2½fl oz cold water to make 150ml/5½oz of total liquid. Add this to the suet and mix to make a soft dough. Lightly dust the work surface with flour and ...
From bbc.co.uk
From bbc.co.uk
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SUSSEX POND PUDDING WITH APPLES RECIPE - BBC FOOD
Mary Berry's Sussex pond pudding is packed with apples (as well as traditional lemon) for a foolproof result. The result is even more delicious! Equipment and preparation: You will need a 1.5 ...
From bbc.co.uk
From bbc.co.uk
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SUSSEX POND PUDDING | SWEET PUDDINGS RECIPES | SWEET ...
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 such delicacies. Westham and Chailey both have associations with the pudding, also too Lancing and Horsham. Serves: 4 Ingredients. 225g Self Raising Flour; 110g ...
From greatbritishpuddings.com
From greatbritishpuddings.com
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THE PERFECT SUSSEX POND PUDDING | FOOD | THE GUARDIAN
Jan 25, 2018 · Sussex pond pudding. Generously grease a 750ml pudding basin and line the base with greaseproof paper. Heat the oven to 180C/350F/gas mark 4 (if using) and boil the kettle. Put the flour, suet ...
From theguardian.com
From theguardian.com
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SUSSEX POND PUDDING WITH APPLES RECIPE | PBS FOOD
This Sussex Pond Pudding with Apples is Mary's interpretation of the signature challenge in the Pastry episode of Season 2 of The Great British Baking Show.It is explained in further detail by ...
From pbs.org
From pbs.org
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‘THE GREAT BRITISH BAKING SHOW’: WHAT IS SUSSEX POND PUDDING?
Nov 13, 2020 · The most obvious place to find a Sussex Pond Pudding recipe is right at the source. Prue’s own recipe — with full instructions — is available on the UK’s official site for the show ...
From decider.com
From decider.com
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SUSSEX RECIPES - THE FOODY TRAVELLER
Jul 26, 2012 · *Sussex Pond Pudding. Make a dough from 8 oz self-raising flour, 4 oz shredded suet, some salt and water. Roll out 2/3rds and line a pudding basin. Put 2 oz diced, unsalted butter and 2 oz Demerara sugar into the bottom and lay on top a washed, unwaxed lemon, pricked all over.
From foodytraveller.com
From foodytraveller.com
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SUSSEX REGIONAL RECIPES - OAKDEN
Jun 24, 2011 · Making The Sussex Pond Pudding: Grease a 1 & 1/2 pint (850ml) pudding basin thickly with butter. Roll out the suet crust pastry into a large circle on a floured work surface. With a sharp knife cut out a quarter segment of the pastry circle and reserve to use as the pudding lid. Put the remaining pastry into the greased pudding basin to line it.
From oakden.co.uk
From oakden.co.uk
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SUSSEX RECIPE: POND PUDDING AKA LEMON BOMB | SUSSEX EXCLUSIVE
As a child of Sussex in the 1970s, Sussex Pond Pudding known in our house as Lemon Bomb, was synonymous with high days and holidays. My mother would coat the inside of an old pudding basin with suet and then fill the centre with a lemon encased in a mixture of brown sugar and butter, before wrapping the whole thing in a muslin cloth and steaming for what felt like hours.
From sussexexclusive.com
From sussexexclusive.com
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INDIVIDUAL SUSSEX POND PUDDINGS WITH LEMON BUTTER SAUCE ...
Delia's Individual Sussex Pond Puddings with Lemon Butter Sauce recipe. This is one of the truly great English puddings, which has, sadly, fallen victim to the health lobby. Originally, a whole lemon was placed inside, along with butter, and when the pudding was opened, all the buttery juices spilled out, creating a ‘pond’ all around it. I have converted it to small individual
From deliaonline.com
From deliaonline.com
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17 CENTURY: SUSSEX POND PUDDING FROM PRIDE AND PUDDING ...
The oldest recipe for a Sussex pond pudding can be found in The Queen-like Closet, a book by Hannah Wolley, published in 1672. She calls it just a Sussex pudding. She suggests to stuff apples or gooseberries in the pudding but doesn’t mention a lemon: Take a little cold cream, butter and flower, with some beaten spice, eggs, and a little salt.
From app.ckbk.com
From app.ckbk.com
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