A classic British pudding for British Food fortnight. Put half of the lemon zest into a medium, deep (about 2-litre) baking dish and half into a large mixing bowl. It’s coming into pudding season. Enter the email address associated with your account, and we'll send you a link to reset your password. Mix in enough of the milk and water to the flour and suet mixture to make a dough that is soft, but firm enough to roll. Prick the lemon all over with a fork or skewer so that the juices can escape, then push it into the butter mixture. When serving, ensure everyone gets a little of the lemon. Pop the whole lemons on top, then top with the rest of the sugar and butter. Subscribe to the digital edition of delicious. Modern versions of the recipe often include a whole lemon enclosed in the pastry. [6], The 18th century Sussex shopkeeper and diarist Thomas Turner described the dish as "butter pond pudding", complaining about the amount of butter it contained. Knead to form a dough. Dessert: Serves 4. Related Topics. Like other suet puddings, traditional recipes call for beef suet for making the pastry, but vegetable shortening, or even cold butter, can be substituted for similar results. As the dish cooks, the lemon softens and gives flavor to the butter and sugar which form into a sharp sauce that drizzles out of the pudding once it is cut open Turn any frown upside-down with this scrumptious recipe for pineapple upside-down cake. Sussex Pond Pudding is a traditional English suet pudding, believed to have originated in the county of Sussex. *Sussex Pond Pudding* serves 4 to 6 Printable Recipe A deliciously rich pudding with a wonderful butter lemon flavour. Method Prick the lemons all over with a skewer. A classic British pudding for British Food fortnight. It is a steamed suet lemon pudding, which when you cut it open a buttery syrup sauce flows out making the pond. As the name suggests, Sussex Pond Pudding originated in the southern English county of Sussex. 1 Reviews. Sussex Pond Pudding Sussex pond pudding is a steamed or boiled English pudding consisting of a rich suet pastry that is filled with brown sugar, butter, and a whole lemon. A lemon softens slowly in a generous mound of butter and sugar that melts to a golden pool of sweet lemon sauce, all encased in a simple dough, making one truly delicious family 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. Sussex pond pudding, or well pudding, is a traditional English pudding from the southern traditional county of Sussex.It is made of a suet pastry, filled with butter and sugar, and is boiled or steamed for several hours. Article bookmarked. [2], A Collection of above Three Hundred Receipts in Cookery, Physick and Surgery, Mrs Beeton's Book of Household Management, https://en.wikipedia.org/w/index.php?title=Sussex_pond_pudding&oldid=997014176, Articles with unsourced statements from July 2017, Creative Commons Attribution-ShareAlike License, This page was last edited on 29 December 2020, at 16:44. [4] A recipe found by Florence White, and included in her 1932 book Good Things in England, was based on one supplied to her by H J Glover and said to have been made "boiled in a cloth (the correct way) Sussex Pond Pudding When the temperatures begin to plummet, there is nothing quite like a good old-fashioned pudding to warm you up and provide that comfort food factor. magazine this month and redeem our HALF PRICE offer! Sussex pond pudding is a steamed or boiled English pudding consisting of a rich suet pastry that is filled with brown sugar, butter, and a whole lemon. Divide in two and roll each piece into a rather thick round. Sussex pond pudding is made from a suet pastry and is filled with butter and sugar. Yield: serves 4-6. In a jug combine the milk with 100ml/3½fl oz water. Cut the butter into fine dice and chill. 1 Reviews. Lemony Pond Pudding Serves 6 Based on a Sussex pond pudding, this traditional dessert is cut open to reveal tangy slices of lemon in a rich butterscotch and lemon sauce. Called "pond pudding" for the pool of sauce that leaks out when it's cut, this old-fashioned dessert was invented in East Sussex in the 17th century. [1], A variant including currants is known from both Sussex and Kent. The dish is first recorded in Hannah Woolley's 1672 book The Queen-Like Closet. The dish is first recorded in Hannah Woolley's 1672 book, The Queen-Like Closet. About the bake. 30 minutes; 4 hours, high only; 6-8; Share this Article. [3] The Kentish version is known as "Kentish well pudding", [4] a recipe included in Eliza Acton's pioneering 19th century cookery book Modern Cookery for Private Families. Modern versions of the recipe often include a whole lemon enclosed in the pastry. Sussex Pond Pudding, or Lemon Pudding, is a traditional English pudding from the southern county of Sussex in the UK. Does anyone know of a restaurant in London where I could find one please? Be sure each person gets a portion of the lemon in his or her serving. Serves: 4 Ingredients. If an account was found for this email address, we've emailed you instructions to reset your password. Delia's Individual Sussex Pond Puddings with Lemon Butter Sauce recipe. Grease a five-inch pudding basin. For the pastry butter, for greasing 250g self-raising flour, plus extra for rolling 50g fresh white breadcrumbs 150g shredded suet 1 tbsp demerara sugar finely grated zest 1 orange As the dish cooks, the lemon softens and gives flavor to the butter and sugar which form into a sharp sauce that drizzles out of the pudding once it is cut open. It didn’t actually rain much, but the threat was there all day, so I didn’t bother going to the shops. If you don’t have any string, fold a long strip of tin foil horizontally in half – and then half again. Trim off any excess baking paper. Grease a 2 pint pudding basin. 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. Sussex pond pudding or well pudding as it is otherwise known is a traditional English dessert. Published on October 22, 2007 by Helen 3 Comments Last Updated on September 10, 2012. Sussex pond pudding, or well pudding, is a traditional English pudding from the southern traditional county of Sussex.It is made of a suet pastry, filled with butter and sugar, and is boiled or steamed for several hours. [6][11] Grigson said that the bitterness of the lemon improved the dish, claiming "versions of this pudding without the lemon are not worth bothering about". Divide it into 2 rough balls, comprising of a third and two-thirds of the mix respectively. It’s coming into pudding season. The dish is first recorded in Hannah Woolley's 1672 book The Queen-Like Closet. Writing in 1939, the journalist and biographer Reginald Pound described "my native Sussex pond pudding" as "made of crust, brown sugar and butter", with lemons not mentioned. Sift the flour into a bowl and add the breadcrumbs, lemon zest and suet. Modern versions of the recipe often include a whole lemon enclosed in the pastry. This is one of the truly great English puddings, which has, sadly, fallen victim to the health lobby. Modern versions of the recipe often include a whole lemon enclosed in the pastry. Bake-Off viewers took to social media, with many admitting they hadn't heard of Sussex Pond Pudding either. My own Christmas pud was made a couple of weeks ago. Sussex Pond Pudding . Step 1. butter to 1/4 lb. Flour a worktop and roll out the larger ball. Using a serrated knife, cut the peel and pith away from … https://www.deliciousmagazine.co.uk/recipes/sussex-pond-pudding-2 The pastry lid seals the goodness inside, and the whole pudding … At first glance, this Sussex pond pud looks like a winter warmer, but the zing of a whole baked lemon inside will make you want to tuck in well into spring. Sussex pond pudding or well pudding as it is otherwise known is a traditional English dessert. About the bake. As the name suggests it hails from the county of Sussex, and was first noted in … demerara sugar. in 1905 by an old cottage woman in the village of Westham":[9]. Great British Bake Off: Sussex Pond Pudding Challenge Is Not Appealing To Viewers Prue Leith took things back to the 18th century for this week's … It is made of a suet pastry, filled with butter and sugar, and is boiled or steamed for several hours. https://neilcooksgrigson.blogspot.com/2008/11/90-sussex-pond-pudding.html Combine the flour and suet in a bowl and add the milk. Sussex Pond Pudding, as the name suggests, hails from the county of Sussex, one of the regions that border London. Knead for a few minutes until supple, flatten a little and leave to relax for 10 minutes. My own Christmas pud was made a couple of weeks ago. For the Sussex pond pudding, grease a 1.5 litre/2¾ pint heatproof basin or bowl. Takes 20 minutes to make, 3½ hours to cook, plus resting, 250g self-raising flour, plus extra for dusting. Add a touch of old-world glamour to your table with this classic British pudding. Sussex pond pudding, or well pudding, is a traditional English pudding from the southern traditional county of Sussex.It is made of a suet pastry, filled with butter and sugar, and is boiled or steamed for several hours. [8][2] It appears that at this stage of its history the pudding was not prepared with a lemon: as with the recipe given by Woolley, older cookery books and recipes do not actually call for use of a lemon at all. While cooking, the filling ingredients create a thick, caramelised sauce, which when cutting the pudding to serve, runs out and pools around the plate. For this recipe you will need a pudding basin, baking paper and some string. Before cutting the string, take it up over the top to create a loose handle, then tie securely. The dish is first recorded in Hannah Woolley's 1672 book The Queen-Like Closet. Put into a floured cloth, tie up rather tightly and boil 3 hours or more according to size. Modern versions of the recipe often include a whole lemon enclosed in the pastry. Cut the butter into fine dice and chill. Lightly mix the butter and sugar together and press it into the lined basin. But when you've made it once there's no looking back; it's just delicious. Butter a 1.5 litre pudding basin and line it with the ¾ circle of pastry, flattening it at the bottom, and joining the edges where the slice was taken out. Unwrap dough; transfer to a lightly floured … We have sent you an activation link, The dish is first recorded in Hannah Woolley's 1672 book The Queen-Like Closet. today for just £13.50 – that's HALF PRICE! https://www.bbc.co.uk/food/recipes/sussex_pond_pudding_with_23049 for hours. Get Started. Sussex Pond Pudding consists of suet pastry formed in a pudding basin. Sussex pond pudding, or well pudding, is a traditional English pudding from the southern traditional county of Sussex.It is made of a suet pastry, filled with butter and sugar, and is boiled or steamed for several hours. The dish is first recorded in Hannah Woolley's 1672 book The Queen-Like Closet. Knead for 1–2 minutes, then divide the dough in half. Sussex Pond Pudding. After cooking for so long, the skin of the lemon, if included, almost candies like a marmalade in its own juices and that of the butter and sugar. Grease a 1.5 litre pudding basin with melted butter. As it steams, the lemon softens and forms a marmalade-like sauce. Gather up the edges of the crust, and enclose the butter ball securely by covering the join with the second round crust and pinching that up. Serve a … First of all, sift the flour into a bowl, then sprinkle in the breadcrumbs, lemon zest and suet and just mix everything lightly with your hands to distribute it evenly. Turn the pudding out on to a plate and serve with thick Jersey cream, pouring over the juices that collect around the pudding. This Sussex pond pudding is made with a crusty steamed suet pastry which encases a whole lemon, plus butter and sugar. Place a round of baking paper in the base. Sussex Pond Pudding. What a cold,wet day it was, today! Fill the pudding with half the cold butter cubes and half the sugar. Prick the lemons all over with a skewer. Sussex pond pudding is made from a suet pastry and is filled with butter and sugar. Posts about Sussex Pond Pudding written by trebuchet59. Put into the middle of one round a ball of butter mixed with sugar, using the proportions of a 1/2 lb. Sussex pond pudding or well pudding as it is otherwise known is a traditional English dessert. It’s made with suet pastry, filled with a real gloppy … Delicious magazine is a part of Eye to Eye Media Ltd. Sussex pond pudding. It is a steamed suet lemon pudding, which when you cut it open a buttery syrup sauce flows out making the pond. This is fabulous! It is made of a suet pastry, filled with butter and sugar, and is boiled or steamed for several hours. Brush the edges of the lid with water, put on top of the pudding and press to seal. Sussex Pond Pudding. Place … https://recipes.sainsburys.co.uk/recipes/desserts/sussex-pond-pudding It’s made with suet pastry, filled with a real gloppy mixture of butter and sugar, and then steamed (or even boiled!) Subscribe to delicious. This wintry British pudding is also called Kentish Well Pudding. 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. Heat the oven to 180C/160C fan/gas 4. Mix well with a fork to make sure the ingredients are well combined. Combine the flour and suet in a bowl and add the milk. Sussex pond pudding. Butter four 5-inch rounds of parchment paper; set aside. If you don’t have any string, fold a long strip of tin foil horizontally in half – and then half again. Sussex Pond Pudding. To make the Sweet Suet Pastry: In a medium bowl, mix together the flour, sugar, baking powder, salt, zest of 1 lemon, and the breadcrumbs. Sussex pond pudding, or well pudding, is a traditional English pudding from the southern traditional county of Sussex. Sussex pond pudding is a traditional English pudding from the South East county of Sussex.Made of a suet pastry which encases a whole lemon, with butter and sugar, it is boiled or steamed for several hours. As the name suggests it hails from the county of Sussex, and was first noted in recipe books in 1672. Ingredients. Mix together the flour and butter/margarine/suet in a large bowl. Turn the pudding out on to a plate and serve with thick Jersey cream, pouring over the juices that collect around the pudding. Roll out the dough until you have a large circle, about 30cms across. please click this link to activate your account. A rich suet pastry encases a delicious filling of brown sugar and butter, with a whole lemon situated in the centre. Bring to a boil over … Sussex Pond Pudding. While cooking, the filling ingredients create a thick, caramelized sauce, which upon serving and cutting of the pudding, runs out and pools around the plate, creating a “pond”. Knead to form a dough. Now you can stay up to date with all the latest news, recipes and offers. 3:33 pm A pond pudding – Sussex or otherwise. It is made of a suet pastry, filled with butter and sugar, fruit and is boiled or steamed for several hours. Fill the pudding … It's a very old recipe, apparently dating from the 17th century. magazine. Sussex pond pudding, or well pudding, is a traditional English pudding from the southern traditional county of Sussex. This traditional English Sussex Pong Pudding is made from suet with a whole lemon baked inside, making a delicious lemony surprise. It is made of a suet pastry, filled with butter and sugar, and is boiled or steamed for several hours. Next, mix 2 fl oz (55 ml) water and the milk together and sprinkle about 3 fl oz (75 ml) of this liquid into the flour. The best lemons to use in this pudding are thin-skinned, juicy ones that have not been waxed. The Sunday morning routine has had to be altered slightly to feed it a little brandy and sherry. 120g self raising flour, sifted 100g fresh soft white breadcrumbs the finely grated zest of one unwaxed lemon, plus 1 whole lemon 120g shredded suet pinch of salt about 90ml of milk, more less as needed Get Started. 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. 2. Modern versions of the recipe often include a whole lemon enclosed in the pastry. Sussex Pond Pudding ameliaautin May 01, 2020. Grease a 2 pint pudding basin. By Simon Hopkinson. Sussex Pond Pudding. Mix together flour, suet, zest, and salt until combined, then add milk and bring together until you have dough. Related Topics. The pastry lid seals the goodness inside, and the whole pudding is steamed at length. Cover and simmer for 3½ hours. Often it is boiled or steamed for several hours. As the name suggests it hails from the county of Sussex, and was first noted in recipe books in 1672. For this recipe you will need a pudding basin, baking paper and some string. Some versions of the recipe often include a whole lemon instead of sliced, enclosed in the pastry. Often it is boiled or steamed for several hours. Allow the pudding to rest for 10 minutes before carefully turning out onto a serving dish. [citation needed], The first recorded recipe for the Sussex pond pudding is (as "a Sussex pudding") in Hannah Woolley's The Queen-Like Closet (1672). [6] Woolley suggests adding sugar and rosewater only after cooking and cutting open the pudding, and garnishes the cooked pudding with barberries. Sussex Pond Pudding consists of suet pastry formed in a pudding basin. Prep: 30 min › Cook: 4 hr › Ready in: 4 hr 30 min Mix together the flour and butter/margarine/suet in a large bowl. Cover with a circle of baking paper and tie under the rim of the basin with kitchen string to secure. [10] The first recorded version using a whole lemon was published in Jane Grigson's English Food (1974). [2] In Sussex this was formerly called "Blackeyed Susan". Sussex Pond Pudding A traditional English pudding with just the right amount of sweetness. Mix the milk with 50ml water, then stir into the flour mixture, to a soft but not sticky dough. [12], In her A History of English Food, Clarissa Dickson Wright describes the pudding as requiring "considerable flair to make", as the cook needs to scratch the lemon "so that its flavours burst out while it is being cooked". I have converted it to small individual Enjoy this gorgeous chocolate sponge pudding hot, with unsweetened cream or custard. [7] He also mentioned eating pond pudding with currants. Use it to line the base and sides of a buttered, 1.5-litre pudding basin. 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). The Sunday morning routine has had to be altered slightly to feed it a little brandy and sherry. Find your bookmarks in … Subscribe to delicious. As the name suggests, Sussex Pond Pudding originated in the southern English county of Sussex. The dish is first recorded in Hannah Woolley's 1672 book, The Queen-Like Closet.. [5]. Step 2. This traditional English Sussex Pong Pudding is made from suet with a whole lemon baked inside, making a delicious lemony surprise. https://littlehousebigalaska.com/2020/11/sussex-pond-pudding.html Total time: 4 hours. Cut out a third (so you have a sort of Pac-Man shape) and bring the two cut sides together to … This was the first nominally, specifically Sussex-in-origin recipe I tried, years ago, when I first bought the ‘The Pudding Club Cookbook’* by Keith and Jean Turner. 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. Sussex Pond Pudding. You must be logged in to rate a recipe, click here to login. Sussex pond pudding, or well pudding, is a traditional English pudding from the southern traditional county of Sussex. Westham and Chailey both have associations with the pudding, also too Lancing and Horsham. Sussex pond pudding is a modern (1974, Jane Grigson, English foods) version of a traditional english pudding. Cut in the suet (I used leaf lard instead) using a pastry blender, until the mixture looks like coarse meal. Place … "Well pudding" was also said to have been the more familiar name for the dish in East Sussex. The lemon should almost be candied in the sugar and, once cut into, the juices should spill out and form a pond around the pudding … The end result is a decadent treat that creates a pool of creamy sweetness when the crust is punctured. A thick beef suet crust standing guard around a pulpy lemon, with a stream of buttery brown sauce pouring from its heart, Sussex Pond Pudding is never … Add just enough milk to mix into dough - not too sticky, not too dry. Put a clean dish towel in the bottom of a large stockpot; fill halfway with water. The dish is first recorded in Hannah Woolley's 1672 book, The Queen-Like Closet. Place the empty basin in a large pan on a trivet or upturned saucer and pour in enough cold … 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. Make a good suet crust, put in some currants, and a little sugar. Keep an eye on the water level, and top up as necessary. Sussex Pond Pudding. I love steamed puddings and whilst they are incredibly filling and often tend to be quite … Modern versions of the recipe often include a whole lemon enclosed in the pastry. Monday 11 February 2002 01:00. comments. Ready in 4 hours 25 minutes Cooking time 4 hours Prep time 25 minutes Serves 8 Sainsbury's. Mix the flour and suet together in a bowl. Sussex Pond Pudding When I first made this dish I couldn't quite get my head around the idea of a steamed suet pudding with a lemon in the middle. Published on October 22, 2007 by Helen 3 Comments Last Updated on September 10, 2012. One piece at a time, break off a quarter of the dough … This rich and heavy pudding has gone out of fashion over the years, perhaps due to diet consciousness, although the British chef Heston Blumenthal has served it as part of his campaign to revive historic British foods. 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). Sussex pond pudding Recipe. I’m sure many would be surprised to learn that, despite my svelte athletic frame and whippet-like trim, where it comes to pudding, I … The recipe features an egg-enriched pastry wrapped around a "great piece of Butter". Answer 1 of 12: I read a description of this pudding and am intrigued by the concept.