Ingredients with Measurements:
- 225g self-raising flour
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 1 lemon, zest and juice
- 100g desiccated coconut
- 1 large pudding basin (1.2L capacity)
- 1 sheet of baking paper
- Kitchen twine
Special equipment needed:
- Large saucepan with lid
- Electric mixer or hand whisk
- Mixing bowls
- Measuring cups and spoons
- Grater
- Pudding basin
Step-by-step instructions:
Time:
Preparation time: 20 minutes
Cooking time: 3 hours
5. Temperature:
Simmer over low heat for 3 hours.
Serving size:
Serves 6-8 people.
Nutritional information:
Calories: 530
Fat: 32g
Saturated Fat: 20g
Cholesterol: 170mg
Sodium: 150mg
Carbohydrates: 56g
Fiber: 2g
Sugar: 36g
Protein: 7g
Substitutions for ingredients:
- You can use regular flour instead of self-raising flour, but you will need to add 2 teaspoons of baking powder.
- You can use margarine instead of butter, but the flavor and texture may be slightly different.
- You can use fresh or bottled lemon juice, but fresh lemon juice will give the best flavor.
- You can use shredded coconut instead of desiccated coconut, but the texture will be slightly different.
Variations:
- You can add a tablespoon of rum or brandy to the pudding mixture for a boozy twist.
- You can add a handful of raisins or currants to the pudding mixture for extra sweetness.
- You can serve the pudding with a dollop of lemon curd or marmalade for a tangy contrast.
Tips and tricks:
- Make sure the pudding basin is well-greased and the baking paper is securely fastened to prevent any leaks.
- Check the water level in the saucepan regularly to prevent the pudding from drying out.
- Let the pudding cool for a few minutes before turning it out onto a serving plate to prevent it from breaking apart.
Storage instructions:
- You can store any leftover pudding in an airtight container in the fridge for up to 3 days.
- To reheat the pudding, wrap it in foil and place it in a preheated oven at 180°C for 15-20 minutes.
Reheating instructions:
- To reheat the pudding, wrap it in foil and place it in a preheated oven at 180°C for 15-20 minutes.
Presentation ideas:
- Serve the pudding on a decorative plate or cake stand.
- Dust the top of the pudding with icing sugar or coconut flakes for a pretty finish.
Garnishes:
- Top the pudding with a sprig of fresh mint or a slice of lemon for a pop of color.
Pairings:
- Serve the pudding with a cup of tea or coffee for a cozy afternoon treat.
Suggested side dishes:
- You can serve the pudding with a scoop of vanilla ice cream or whipped cream for extra indulgence.
Troubleshooting advice:
- If the pudding is undercooked, return it to the saucepan and simmer for another 30 minutes.
- If the pudding is overcooked, it may be dry and crumbly. Try serving it with extra custard or cream to moisten it.
Food safety advice:
- Make sure the pudding is cooked all the way through before serving to prevent any foodborne illnesses.
- Store any leftover pudding in the fridge and consume within 3 days.
Food history:
- Sussex Pond Pudding is a traditional English dessert that dates back to the 17th century. It originated in the county of Sussex and is made with suet pastry and a whole lemon.
Flavor profiles:
- This Lemon and Coconut Sussex Pond Pudding is sweet, tangy, and coconutty. The lemon adds a zesty freshness, while the coconut adds a nutty richness.
Serving suggestions:
- Serve the pudding warm with a drizzle of cream or custard for a comforting dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: British