Sussex Pond Pudding
Ingredients and Method
- 225g Self-raising Flour
- 110g Vegetable Shredded Suet
- 50ml Water
- 75ml Milk
- 110g Chilled Butter, cubed
- 115g Soft Brown Sugar
- 1 Large Lemon, un-waxed
- To make the suet pastry, sift the flour into a bowl. Then, add the suet with a pinch of salt. Mix together well.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).