Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1 egg
- 1/4 cup milk
- 1/2 cup marmalade
- 1 large lemon
- 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, cream together the butter, sugar, and salt until light and fluffy.
2. Beat in the egg until well combined.
3. Gradually add the flour and milk, alternating between the two, until a smooth dough forms.
4. Roll out the dough on a floured surface to a thickness of 1/4 inch.
5. Cut a circle of parchment paper to fit the bottom of the pudding basin and place it inside.
6. Cut a larger circle of parchment paper and aluminum foil to fit over the top of the basin.
7. Spread the marmalade over the bottom of the basin.
8. Using a vegetable peeler, remove the zest of the lemon in long strips and place them on top of the marmalade.
9. Cut the lemon in half and squeeze the juice over the zest.
10. Place the rolled-out dough over the top of the basin, pressing down to seal the edges.
11. Cover the dough with the parchment paper and aluminum foil, making sure to seal the edges tightly with kitchen twine.
12. Place the pudding basin in a large pot and fill with enough water to come halfway up the sides of the basin.
13. Bring the water to a boil, then reduce the heat to low and simmer for 3 hours.
14. Remove the pudding basin from the pot and let it cool for 10 minutes before removing the parchment paper and aluminum foil.
15. Invert the pudding onto a serving plate and serve hot.
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: 380
Fat: 22g
Saturated Fat: 13g
Cholesterol: 85mg
Sodium: 110mg
Carbohydrates: 44g
Fiber: 1g
Sugar: 24g
Protein: 4g
Substitutions for ingredients:
- You can use any type of fruit jam or preserve in place of the marmalade.
- Orange or lime zest can be used in place of the lemon zest.
Variations:
- Add a tablespoon of brandy or rum to the marmalade for a boozy twist.
- Add a handful of raisins or currants to the marmalade for extra texture and flavor.
Tips and tricks:
- Make sure to seal the parchment paper and aluminum foil tightly around the pudding basin to prevent any water from getting inside.
- You can make the dough ahead of time and refrigerate it until ready to use.
- Serve with a dollop of whipped cream or vanilla ice cream for a decadent dessert.
Storage instructions:
Leftover pudding can be stored in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, steam the pudding for 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:
Sprinkle with powdered sugar or serve with a dollop of whipped cream.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
This pudding is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the pudding is not cooked through after 3 hours, continue to simmer for an additional 30 minutes.
- If the dough is too dry, add a tablespoon of milk at a time until it reaches the desired consistency.
Food safety advice:
Make sure to seal the parchment paper and aluminum foil tightly around the pudding basin to prevent any water from getting inside.
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 southeastern England.
Flavor profiles:
This pudding is sweet and tangy, with a buttery crust and a burst of citrus flavor from the lemon zest.
Serving suggestions:
Serve hot with a dollop of whipped cream or vanilla ice cream for a decadent 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