Sussex Pond Pudding Recipe

Sussex Pond Pudding Recipes

Ingredients :

8 oz self-raising flour

4 oz shredded suet

pinch of salt

1 oz sugar

2-3 fl oz water

1 large lemon

4 oz light soft brown sugar

4 oz butter, diced

lemon slices, to decorate

Method :

Combine flour, suet, salt and sugar. Add enough water to make a soft dough. Roll out the dough to a large circle and cut out a wedge about 1/3 of its size. Use the cut circle to line a greased 1.2 liter pudding basin, seat the edges together. Prick the lemon all over with a fork and place it, with the brown sugar and margarine, in the pastry-lined basin. Re-roll the remaining dough to make a lid and use to cover the pudding, pressing the edges together firmly.

Cover with a circle of greased greaseproof paper with a pleat in the centre to allow for expansion. Tie securely round the rim. Cover loosely with foil. Place the basin on an upturned saucer or trivet in a roasting tin, pour in boiling water to come halfway up the sides of the basin and bake in oven, 325F, gas mark 3, 90 minutes until cooked through. Remove the coverings and turn the pudding out on to a serving plate. Serve hot, decorated with the lemon slices.

Serves 4

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