Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 tsp salt
- 2 lbs rhubarb, cut into 1-inch pieces
- 1 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 4 large eggs
- 2 cups whole milk
- 1 tsp vanilla extract
Special equipment needed:
- 1 large pudding basin (2-quart capacity)
- Parchment paper
- Aluminum foil
- Kitchen twine
Step-by-step instructions:
For the pastry:
1. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
2. Beat in the egg until well combined.
3. Sift in the flour and salt, and mix until a dough forms.
4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
For the filling:
1. In a large saucepan, combine the rhubarb and sugar.
2. Cook over medium heat, stirring occasionally, until the rhubarb has released its juices and is tender, about 10-15 minutes.
3. Remove from heat and stir in the butter.
4. In a separate mixing bowl, whisk together the eggs, milk, and vanilla extract.
5. Pour the egg mixture over the rhubarb mixture and stir to combine.
To assemble:
1. Preheat the oven to 350°F.
2. Roll out the pastry dough on a lightly floured surface to a thickness of about 1/4 inch.
3. Cut a circle of parchment paper to fit the bottom of the pudding basin.
4. Grease the pudding basin and line the bottom with the parchment paper.
5. Place the rolled-out pastry dough over the pudding basin, pressing it down gently to fit the shape of the basin.
6. Pour the rhubarb custard mixture into the pastry-lined basin.
7. Fold the excess pastry over the top of the filling and cover with a circle of parchment paper.
8. Cover the pudding basin with aluminum foil and tie it securely with kitchen twine.
9. Place the pudding basin in a large pot 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 for 3 hours.
11. Remove the pudding basin from the pot and let it cool for 10-15 minutes.
12. Remove the parchment paper and foil from the top of the pudding.
13. Invert the pudding onto a serving plate and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 3 hours
5. Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories: 485
Fat: 22g
Saturated Fat: 13g
Cholesterol: 201mg
Sodium: 129mg
Carbohydrates: 67g
Fiber: 2g
Sugar: 45g
Protein: 8g
Substitutions for ingredients:
- For a gluten-free version, use gluten-free flour instead of all-purpose flour.
- For a dairy-free version, use dairy-free butter and almond milk instead of whole milk.
Variations:
- Add a teaspoon of cinnamon or nutmeg to the rhubarb custard mixture for extra flavor.
- Use other fruits, such as apples or berries, instead of rhubarb.
Tips and tricks:
- Make sure to seal the pudding basin tightly with aluminum foil and kitchen twine to prevent water from getting inside.
- Serve the pudding with whipped cream or vanilla ice cream for a delicious dessert.
Storage instructions:
Leftover pudding can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pudding, place it in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the pudding on a large platter and garnish with fresh berries or mint leaves.
Garnishes:
Fresh berries, mint leaves, whipped cream, or vanilla ice cream.
Pairings:
Pair the pudding with a cup of tea or coffee for a cozy dessert.
Suggested side dishes:
Serve the pudding on its own as a dessert.
Troubleshooting advice:
- If the pastry dough is too dry, add a tablespoon of water at a time until it comes together.
- If the pudding is not cooked through after 3 hours, continue simmering for an additional 30 minutes.
Food safety advice:
Make sure to seal the pudding basin tightly with aluminum foil and kitchen twine to prevent water from getting inside.
Food history:
Sussex Pond Pudding is a traditional English dessert that dates back to the 17th century.
Flavor profiles:
The tartness of the rhubarb is balanced by the sweet custard filling and buttery pastry crust.
Serving suggestions:
Serve the pudding hot with a dollop of whipped cream or vanilla ice cream.
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Region: British