Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 4 medium-sized Granny Smith apples, peeled and sliced
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 cup water
Special equipment needed:
- 1 large pudding basin (2-quart capacity)
- Parchment paper
- Aluminum foil
- Kitchen twine
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour and salt. Set aside.
2. In a separate bowl, cream the butter and granulated sugar until light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the flour mixture to the butter mixture, mixing until just combined.
5. Cut a circle of parchment paper to fit the bottom of the pudding basin. Grease the basin with butter and place the parchment circle at the bottom.
6. Roll out 2/3 of the dough on a floured surface to a thickness of 1/4 inch. Use it to line the pudding basin, pressing it firmly against the sides.
7. In a small bowl, mix together the brown sugar and cinnamon. Layer the sliced apples in the pudding basin, sprinkling each layer with the cinnamon sugar mixture.
8. Roll out the remaining dough to a thickness of 1/4 inch. Use it to cover the apples, pressing the edges to seal.
9. Cut a circle of parchment paper and aluminum foil, each large enough to cover the top of the pudding basin. Place the parchment paper on top of the dough, followed by the aluminum foil. Tie the twine around the rim of the basin to secure the cover.
10. Place the pudding basin in a large pot and fill with enough water to come halfway up the sides of the basin. Cover the pot with a lid and bring the water to a boil.
11. Reduce the heat to low and simmer the pudding for 3 hours.
12. Remove the pudding basin from the pot and let it cool for 10 minutes.
13. Remove the parchment paper and aluminum foil cover. Invert the pudding onto a serving plate.
14. Serve warm with custard or whipped cream.
Time:
Preparation time: 30 minutes
Cooking time: 3 hours
Temperature:
Simmer on low heat for 3 hours.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 457
Fat: 26g
Saturated Fat: 16g
Cholesterol: 115mg
Sodium: 204mg
Carbohydrates: 55g
Fiber: 3g
Sugar: 31g
Protein: 4g
Substitutions for ingredients:
- You can use any type of apple you prefer.
- Instead of cinnamon, you can use nutmeg or allspice.
Variations:
- You can add raisins or chopped nuts to the apple filling.
- For a boozy twist, add a splash of brandy or rum to the apple filling.
Tips and tricks:
- Make sure to press the dough firmly against the sides of the pudding basin to prevent any leaks.
- Use a large pot with a lid to ensure that the water doesn't evaporate too quickly.
- Let the pudding cool for a few minutes before inverting it onto a plate to prevent it from breaking apart.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the pudding in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the pudding on a decorative plate with a dollop of whipped cream or custard on top.
- Dust the top of the pudding with powdered sugar for a festive touch.
Garnishes:
- Fresh mint leaves
- Cinnamon sticks
Pairings:
- Vanilla ice cream
- Hot tea or coffee
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the pudding is too dry, try adding more water to the pot during cooking.
- If the pudding is too wet, try cooking it for an additional 30 minutes.
Food safety advice:
- Make sure to tie the twine securely around the rim of the pudding basin to prevent any water from getting inside.
- Use oven mitts or a towel to handle the hot pudding basin.
Food history:
- Sussex Pond Pudding is a traditional English dessert that dates back to the 17th century.
Flavor profiles:
- Sweet, tart, and buttery with a warm cinnamon flavor.
Serving suggestions:
- Serve the pudding warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Related Categories
Cooking Method: N/A
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Region: British
Taste: Sweet, Spicy, Fruity, Cinnamon, Cinnamon-Y