Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1 cup chopped dates
- 1/2 cup molasses
- 1/2 cup golden syrup
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 lemon, zested and juiced
- 1 egg
- 1/2 cup milk
Special equipment needed:
- 1 large pudding basin or heatproof bowl with a lid
- Aluminum foil
- Parchment paper
- Kitchen string
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
3. Add the egg and mix until well combined.
4. In a separate bowl, sift together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, until a smooth batter forms.
6. Stir in the chopped dates, lemon zest, and lemon juice.
7. In a small saucepan, heat the molasses and golden syrup over low heat until melted and combined.
8. Grease the pudding basin or heatproof bowl with butter.
9. Pour the molasses and golden syrup mixture into the bottom of the basin.
10. Pour the batter over the syrup mixture.
11. Cut a circle of parchment paper to fit the top of the basin and place it over the batter.
12. Cover the basin with aluminum foil and tie it securely with kitchen string.
13. Place the basin in a large baking dish and fill the dish with enough hot water to come halfway up the sides of the basin.
14. Bake for 3 hours, or until the pudding is cooked through and the syrup is thick and sticky.
15. Remove the basin from the baking dish and let it cool for 10 minutes.
16. Remove the foil and parchment paper from the top of the basin.
17. Invert the pudding onto a serving plate, allowing the syrup to drizzle over the top.
Time:
Preparation time: 20 minutes
Cooking time: 3 hours
Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 576
Fat: 27g
Carbohydrates: 82g
Protein: 5g
Sodium: 394mg
Sugar: 58g
Substitutions for ingredients:
- Dates can be substituted with raisins or prunes.
- Molasses can be substituted with dark corn syrup.
- Golden syrup can be substituted with light corn syrup or honey.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the batter for added texture.
- Serve with a dollop of whipped cream or vanilla ice cream.
- Add a splash of rum or brandy to the syrup mixture for a boozy twist.
Tips and tricks:
- Make sure the basin is well-greased to prevent sticking.
- Be sure to tie the foil securely around the basin to prevent water from getting inside.
- Check the water level in the baking dish periodically during cooking and add more hot water if necessary.
Storage instructions:
Leftover pudding can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, cover the pudding with foil and place it in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pudding on a decorative platter or cake stand. Drizzle extra syrup over the top and garnish with fresh berries or mint leaves.
Garnishes:
Fresh berries, mint leaves, whipped cream, or vanilla ice cream.
Pairings:
This pudding pairs well with a cup of hot tea or coffee.
Suggested side dishes:
Serve this pudding as a dessert on its own, or pair it with a savory main dish, such as roasted chicken or beef stew.
Troubleshooting advice:
- If the pudding is not cooked through after 3 hours, continue cooking for an additional 30 minutes, checking periodically.
- If the pudding is too dry, add more syrup to the top before serving.
- If the pudding sticks to the basin, run a knife around the edges to loosen it before inverting onto the serving plate.
Food safety advice:
Make sure the pudding is cooked through 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 originated in the county of Sussex, located in southeast England.
Flavor profiles:
This dessert is sweet and sticky, with a rich toffee flavor and a hint of lemon.
Serving suggestions:
Serve this pudding warm with a scoop of vanilla ice cream or a dollop of whipped cream. It is also delicious on its own as a sweet treat.
Related Categories
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Region: British
Taste: Sweet, Rich, Caramelized, Buttery, Moist