Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 lemon, zest and juice
- 1/2 tsp salt
- 1/2 cup water
- 1 large pudding basin (2-quart capacity)
- 1 sheet of parchment paper
- Kitchen twine
Special Equipment Needed:
- Large pot with lid
- Mixing bowls
- Electric mixer
- Pudding basin
Step-by-Step Instructions:
1. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
2. Add the eggs one at a time, beating well after each addition.
3. Sift in the flour and salt, and mix until just combined.
4. Add the lemon zest and juice, and mix until the batter is smooth.
5. In a separate pot, bring the water to a boil.
6. Grease the pudding basin with butter and line it with parchment paper.
7. Pour the batter into the pudding basin and cover it with a layer of parchment paper.
8. Secure the parchment paper with kitchen twine, making sure it is tightly sealed.
9. Place the pudding basin in the pot of boiling water, making sure the water level comes up to at least halfway up the basin.
10. Cover the pot with a lid and let the pudding steam for 3 hours.
11. After 3 hours, remove the pudding basin from the pot and let it cool for 10 minutes.
12. Remove the parchment paper and invert the pudding onto a serving dish.
13. Serve the pudding hot, with a spoonful of the lemony sauce that has formed inside the pudding.
Time:
Preparation time: 20 minutes
Cooking time: 3 hours
Temperature:
Boiling water
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 25g
Carbohydrates per serving: 52g
Protein per serving: 6g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt added to the batter.
- Orange zest and juice can be used instead of lemon for a different flavor.
Variations:
- Add a handful of raisins or currants to the batter for extra texture.
- Replace some of the flour with ground almonds for a nutty flavor.
Tips and Tricks:
- Make sure the pudding basin is tightly sealed with parchment paper and kitchen twine to prevent any water from seeping in.
- Check the water level in the pot regularly during cooking to make sure it doesn't boil dry.
- The pudding can be made ahead of time and reheated in the oven or microwave.
Storage Instructions:
The pudding can be stored in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the pudding, place it in a baking dish and cover it with foil. Bake in a preheated oven at 350°F for 20-30 minutes, or until heated through.
Presentation Ideas:
Serve the pudding on a large platter with a sprig of fresh mint or a dusting of powdered sugar.
Garnishes:
Fresh berries or whipped cream can be served alongside the pudding.
Pairings:
This pudding pairs well with a cup of tea or coffee.
Suggested Side Dishes:
This pudding can be served as a dessert on its own.
Troubleshooting Advice:
- If the pudding is not cooked through after 3 hours, return it to the pot and steam for an additional 30 minutes.
- If the pudding is too dry, add a little more lemon juice to the batter.
Food Safety Advice:
Make sure the pudding is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food History:
Sussex Pond Pudding is a traditional English dessert that dates back to the 17th century. It is believed to have originated in the county of Sussex, located in the southeast of England.
Flavor Profiles:
This pudding has a sweet and tangy lemon flavor, with a soft and moist texture.
Serving Suggestions:
Serve this pudding as a comforting dessert on a cold winter's day.
Related Categories
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Region: British
Taste: Rich, Sweet, Creamy, Custard, Buttery, Nutty, Custard-Like