Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup molasses
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup milk
- 1 large lemon
- 1 large egg
Special equipment needed:
- 1 large pudding basin or heatproof bowl with lid
- Parchment paper
- Kitchen twine
Step-by-step instructions:
1. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
2. Add the molasses, ground ginger, cinnamon, nutmeg, baking soda, and salt to the bowl, and mix until well combined.
3. Gradually add the flour to the mixture, alternating with the milk, and mix until a smooth batter forms.
4. Zest the lemon and add it to the batter, then squeeze the juice from the lemon and set it aside.
5. In a separate bowl, beat the egg until frothy, then add it to the batter and mix until well combined.
6. Cut a circle of parchment paper to fit the bottom of the pudding basin, then grease the basin with butter.
7. Pour the batter into the pudding basin, then cover the top with another circle of parchment paper.
8. Cover the basin with a lid or a double layer of foil, then tie it securely with kitchen twine.
9. Place the pudding basin in a large pot or Dutch oven, and fill the pot with enough water to come halfway up the sides of the basin.
10. Bring the water to a boil, then reduce the heat to low and simmer the pudding for 3 hours.
11. After 3 hours, remove the pudding from the pot and let it cool for 10 minutes.
12. Remove the lid and parchment paper from the top of the pudding, then carefully invert the pudding onto a serving plate.
13. Pour the reserved lemon juice over the top of the pudding, then serve immediately.
Time:
Preparation time: 30 minutes
Cooking time: 3 hours
Temperature:
Simmer on low heat for 3 hours
Serving size:
Serves 6-8 people
Nutritional information:
Calories: 350
Fat: 17g
Carbohydrates: 46g
Protein: 4g
Sodium: 310mg
Sugar: 28g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour
- Dark corn syrup can be used instead of molasses
- Orange zest and juice can be used instead of lemon
Variations:
- Add chopped candied ginger to the batter for extra spice and texture
- Serve with whipped cream or vanilla ice cream
- Add raisins or currants to the batter for a fruity twist
Tips and tricks:
- Make sure to tie the pudding basin securely with kitchen twine to prevent water from seeping in during cooking
- Use a large pot or Dutch oven to ensure the pudding basin fits comfortably and has enough room for the water to circulate
Storage instructions:
- Store any leftover pudding in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- To reheat the pudding, wrap it in foil and place it in a steamer basket over simmering water for 30 minutes, or until heated through
Presentation ideas:
- Serve the pudding on a decorative platter with a sprig of fresh mint or a dusting of powdered sugar
Garnishes:
- Fresh berries or sliced fruit
- Whipped cream or vanilla ice cream
- Candied ginger or chopped nuts
Pairings:
- Hot tea or coffee
- Spiced cider or mulled wine
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Steamed green beans or broccoli
Troubleshooting advice:
- If the pudding is too dry, try adding a bit more milk to the batter before cooking
- If the pudding is too wet, try reducing the amount of lemon juice added after cooking
Food safety advice:
- Make sure the pudding is cooked all the way through before serving to prevent any risk of foodborne illness
Food history:
- Sussex Pond Pudding is a traditional English dessert that dates back to the 17th century, and is named after the county of Sussex in southern England
Flavor profiles:
- The Gingerbread Sussex Pond Pudding is a rich and spicy dessert, with warm notes of ginger, cinnamon, and nutmeg, balanced by the tartness of lemon juice
Serving suggestions:
- Serve the pudding warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert that's perfect for any occasion
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Region: British