Traditional Sussex Pond Pudding

Ingredients

• 2 lemons 2 lemons
• 200g (1 ¾ cups) all-purpose flour 200g (1 ¾ cups) all-purpose flour
• 100g (½ cup) shredded suet 100g (½ cup) shredded suet
• 50g (¼ cup) granulated sugar 50g (¼ cup) granulated sugar
• 100g (½ cup) unsalted butter, cold and cubed 100g (½ cup) unsalted butter, cold and cubed
• 150g (¾ cup) brown sugar 150g (¾ cup) brown sugar
• 1 tsp vanilla extract 1 tsp vanilla extract
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 65g, 45g
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Zest one lemon and set aside the zest. Juice both lemons and strain the juice.
2. 2.
   In a large mixing bowl, combine the flour, shredded suet, granulated sugar, and a pinch of salt. Mix well.
3. 3.
   Add the cold cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs.
4. 4.
   Gradually add the lemon juice to the breadcrumb mixture, mixing with a fork until a soft dough forms. Add a little more lemon juice if needed.
5. 5.
   On a lightly floured surface, roll out two-thirds of the dough into a circle large enough to line a greased 1.5-liter pudding basin.
6. 6.
   Place the dough in the basin, pressing it gently against the sides.
7. 7.
   Fill the pastry-lined basin with the brown sugar, lemon zest, and vanilla extract.
8. 8.
   Roll out the remaining dough into a circle to create a lid for the pudding. Place the lid on top of the filling and seal the edges by pressing them together.
9. 9.
   Cover the basin with a double layer of greased parchment paper and secure it with kitchen twine.
10. 10.
    Place the basin in a large pot and fill the pot with enough boiling water to reach halfway up the sides of the basin.
11. 11.
    Cover the pot with a tight-fitting lid and steam the pudding over low heat for 3 hours, ensuring the water doesn't boil dry. Add more boiling water if necessary.
12. 12.
    Carefully remove the pudding from the pot and let it rest for a few minutes.
13. 13.
    Remove the parchment paper and invert the pudding onto a serving plate, allowing the caramel sauce to flow over the pudding.
14. 14.
    Serve the Traditional Sussex Pond Pudding warm, spooning the caramel sauce over each slice.

Treat your ingredients with care...

• Lemons — Choose lemons that are firm and have a bright yellow color. Roll them gently on a countertop before juicing to release more juice.
• Shredded suet — Make sure to use shredded suet, which is the solid fat found around the kidneys of beef or mutton. It adds richness and moisture to the pastry.

Tips & Tricks

• For a twist, add a splash of brandy or rum to the caramel sauce before pouring it over the pudding.
• Serve the pudding with a dollop of clotted cream or a scoop of vanilla ice cream for added indulgence.
• If you don't have a pudding basin, you can use a heatproof bowl or a deep cake tin lined with parchment paper.
• Make sure the water in the pot doesn't touch the parchment paper covering the pudding to prevent it from becoming soggy.
• Leftover pudding can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Traditional Sussex Pond Pudding warm, allowing the caramel sauce to flow over each slice. Accompany it with a generous spoonful of clotted cream or a scoop of vanilla ice cream for a truly decadent dessert experience.

Presentation advice

To present the Traditional Sussex Pond Pudding beautifully, carefully invert the pudding onto a serving plate, allowing the caramel sauce to cascade down the sides. Garnish with a sprig of fresh mint or a dusting of powdered sugar for an elegant touch.