Home » Puddings » Sussex Pond Pudding
All   Meat   Vegan   Vegetarian   Seafood   
  Recipies List  
Ref: 460
Heading: Puddings
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 6
Change no of portions required to :

Ingredients & Prep

   150 g  self-raising flour
   100 g  butter salted cubed plus extra to grease
   100 g  soft dark brown sugar
   100 ml  milk
   80 g  shredded veg suet
   1/2 tsp  ground ginger
   1 unwaxed lemon top & tail cut in half & quarter both
   1/2 tsp  salt


  Step 1
liberally butter grease a pudding basin/bowl, then cut a disc of greaseproof paper the same size as the flat base of the bowl & stick down with the butter & rub more butter on the paper disc.
  Step 2
Make the pastry by mixing the flour, suit, salt & milk into a dough, cut a 1/4 of for the lid later, the rest roll out on a floured worktop to 2cm thick, gather the edges in & lower into the pud bowl, push & form to line the bowl.
  Step 3
In a mixing bowl add brown sugar & ginger, mix then add butter cubes & the lemon chunks roughly mix together & tip into the lined the pudding bowl.
  Step 4
Roll out the lid, wet the edges with water & stick the lid on pinching around the edge to seal.
  Step 5
Tie a lid on the bowl, first with greaseproof paper then tin foil pleated on top, tie a length of cooking string around the top to keep it on while cooking, place a plate upside-down in the bottom of a lidded pan & pour some cold water in to about 5cm above the plate, lower in the pudding bowl & cover with the lid & cook on a low heat for 4 hours, top water from a kettle every 30 mins. Or use a pressure cooker.
  Step 6
When cooked remove & let is stand for 10 mins, remove the foil/paper lid, loose around the sides with a knife, then place a serving bowl on top, turn all upside-down & tap & shake pudding loose & pull of greaseproof paper off the top of the pudding.

Suggestion & Tips

Eat with thick double cream.
Copyright © 2024. All Rights Reserved.
Site By ecomsolutions