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Saturday, 5 January 2008

The Great British Pudding Challenge – Sussex Pond Pudding

My Sussex Pond Pudding


To kick off the New Year 2008 with “The Great British Pudding Challenge”, I have selected a delicious pudding called, Sussex Pond Pudding. This is a suet steamed pudding revealing in its centre, golden buttery sugar syrup that trickles out from the pudding on cutting open to form a pond!

This Challenge is open to any Blogger, Wordpress etc, who wish to partake. I post a NEW "Great British Pudding Challenge" with recipe every month from the 1st to the end of each month before posting a NEW Challenge and recipe for the next month. This month, I am a little late due to the Festive Season, but I hope you will forgive me for this?!

Some Challengers prefer to make only small individual puddings each month; this is quite within keeping for the Challenge too! Of course custard, ice cream, clotted cream, sorbet etc is entirely your own choice to serve with your pudding(s).

The only thing I ask, if you’d kindly leave a comment on this Challenge post when you’ve completed your Challenge. I will then place a link into this post for everyone to view your gorgeous creation of Sussex Pond Pudding on your Blog, Wordpress etc, many thanks. Happy Challenge!! I would appreciate it if you could link your entry posting on your Blog to mine - thanks :)

If you are unsure what a pudding basin looks like, please do take a look at this [link].


Delicious golden buttery sugar syrup that oozes out


Sussex Pond Pudding

Serves 4-6

Ingredients
175g (6 oz) self-raising flour
1 tsp baking powder
Pinch of salt
40g (1½ oz) breadcrumbs from day old bread
100g (4 oz) suet (I use vegetable suet)
150ml (¼ pint) of milk
175g (6 oz) cold butter, cut into small cubes
175g (6 oz) demerara sugar
1 large un-waxed lemon

Method

You will need a 900g (2lb) pudding basin, well greased with butter. Greased greaseproof paper, foil (pleated in the middle) and a little string to secure the paper and foil.

Place a steamer onto boil then lower to a simmer ready to place the pudding in.

Sieve the flour, salt and baking powder into a large mixing bowl. Add the breadcrumbs, suet into the mixing bowl mix through gently with a wooden spoon to ensure all ingredients are evenly distributed. Mix to a suet dough with the milk, it should soft but firm enough to roll out.

Sprinkle a surface with flour, then roll the suet dough into a circle large enough to fit the basin and cut a triangle out, put the triangle aside, this will be used for the lid later. Line the basin with the suet dough making sure you seal down with your fingers where the suet dough meets the side seam, this is to stop the syrupy juices leaking out when steaming.

Take half the butter cubes and half the sugar and place into the bottom of the pastry. Prick the lemon all over with a skewer, then place the remaining butter and sugar on top of the lemon.

Fold down the edges of the suet pastry dough and brush a little water along the edge for sticking the lid on.

On a floured surface roll out the remaining suet dough into a circle large enough to make a lid, place on top making sure it is fully sealed.

Taking the buttered greaseproof paper, make a circle large enough to fold a pleat in the middle to place on top of the pudding, leaving enough to come down the sides, do the same with the foil too. Tie the string around the top half of the basin and secure tightly, then take the string over the top of the pudding tying down to make a handle to lift the pudding out. Place the pudding into the steamer and steam for 3½ - 4 hours, do not let the steamer boil dry and replenish the water as necessary.


To serve, lift out, remove the foil and loosen the sides with a small sharp knife. Put a deep dish over the basin and quickly turn the whole thing upside down. The pudding will ease out fully onto the plate.


You could serve this pudding with lemon custard; whipped cream etc, totally to your own liking.



Slice of Sussex Pond Pudding with lemon custard



Lemon Custard Recipe

Ingredients
5 large egg yolks
3 tbsp caster sugar
Zest and juice of 1 lemon
1 tbsp cornflour
275g (½ pint) single cream



Method

In a bowl whisk the egg yolks, sugar and cornflour together. In a saucepan bring the lemon juice and zest to the boil. Now add the cream and bring back to the boil, then pour onto the egg mixture mixing well with a whisk. Place the mixture back into the pan and cook gently for five minutes stirring constantly with a wooden spoon until the custard thickens. Don't let it boil or it will go like scrambled eggs. Remove from heat giving the custard a good whisk before pouring over the hot pudding.

Edit Post: David at Book The Cook has posted an exceptional Sussex Pond Pudding for this months "The Great British Pudding Challenge". Please do call by Davids Blog and have a peek and drool of his perfect pudding! Rosie x

19 comments:

David Hall said...

Rosie, I love Susses pnd pudding. I might have to take up this challenge, I knock suet puds up quite regularly as they are so simple yet so delicious. My favourite is simply a treacle pudding, I'm posting up my spiced treacle and satsuma recipe soon.

Cheers
David

Donna said...

Oh my.....how beautiful. I could Never accomplish this in a million years!! How Ever does the liquid stay put??? LOL

Jeena said...

Wow Rosie! Such a delicious pudding what a treat. You are great at cooking sweet food Rosie I bet your family feel like they get so many treats to eat. It looks so indulgent that syrup ouzing out just makes me want taste it out of the picture! :-)

Rosie said...

Hi David, you’ve just made my day & I hope you will join with me in this months challenge :D Now I really am looking forward to your recipe of spiced treacle and Satsuma this one sounds a beauty!!

Hi Donna, this pudding sounds more difficult than it is honestly. The trick to any suet steamed pudding is ensuring all the suet dough is fully sealed on any edges to keep the contents inside as it steams away.

Hi Jeena, baking gives me enormous pleasure. Although I cook main meals every day for the family, it just doesn’t quite give me as much pleasure as baking. This pudding is a real treat and one that I will keep for special days or we’ll be big as houses here *giggle*.

Thank you all for your kind comments and also for taking the time to call by :)

Rosie x

Esther said...

I've been wanting to try this one for ages but till recently couldn't find gluten free suet. I have some now but need to work out how to do good breadcrumbs or similar but you doing the challenge might just make me have a go.

We will see, depends a bit on my mobility as I'm 7 months pregnant now and having problems with standing, walking etc. Have a physio appointment this week so hope they can give me some help in that regard.

Rosie said...

Hi Esther,congratulations & I wasn't aware you were 7 months pregnant. Bless you, I remember that feeling of standing etc in your condition! Take care and pop those feet up when you can ;)

If you feel up to making a pudding, you are most welcome to join us here :D

Rosie x

Pixie said...

Hi Rosie, great looking pudding, as always! :) Can you explain the challenge a bit more to me...is the idea for everyone to attempt the same pudding each month or one of your personal choice? (thanks rosie!)

Anamika:The Sugarcrafter said...

Hi Rosie
Nice Sussex Pond Pudding. Will try one of these days.

Rosie said...

Hi Pixie, what happens in the Challenge, everyone who wishes to partake makes the same pudding - but can adapt with their own twist a little. Like Antonia added chocolate squares to her chocolate puddings and made them individual. The choice of sauces to serve with the puddings is up to each individual person(s). I hope this makes sense.

Just fire away Pixie any questions you have. It would be really great should you wish to join in too :)

Hi Anamika, this pud is well worth the little effort to make it. I hope you enjoy when you try it out sometime :)

Thanks ladies for calling by :)

Rosie x

Happy cook said...

Happy New year to you and family.
The pudding looks so delicious. The last picture and the description os to die for.
When i have a bit more time i am going to look to the older post which i 've misses in the 2 weeks

Rosie said...

Hi Happy Cook, great to see you back after the Festive Season :D A very Happy New Year too you too!! Enjoy catching up on posts too :D

Thanks for popping by and your kind comment as always !!

Rosie x

Sorina said...

Wow, those look delicious!
This is the first time on your blog. It’s great.

Rosie said...

Hi Sorina, oh I am so pleased you found me in my little corner of the Internet, great to *see* you here :D Thank you for your kind comment and I look forward to you calling back hopefully many times :D

Rosie x

Sagari said...

lovely pudding rosie looks yummy

Rosie said...

Hi Sagari, I wish I could have passed you a slice to try :)

Thanks for your kind comment and for calling by lovely to *see* you :D

Rosie x

Pixie said...

Rosie, I will do my best to follow your lovely pudding this month, if I get the chance. Else, I will commit myself to next month's challenge. :)

Rosie said...

Hi Pixie, I know it's this time of year when people are getting over the Festive blow outs and it can also be busy.

Of course I would really love you to join me in the Challenge but not to worry if you can't! I will look forward to you joining in when you're able :D

Rosie x

David Hall said...

Rosie - the challenge has been met! Just posted, hope you approve.

Thanks for reminding me that I must make this sensational pudding at some point in my life.

All the best
David x

Rosie said...

*clap clap clap* well done David with your exceptional creation of The Sussex Pond Pudding!! Perfection in it's true form and many thanks for taking up my Challenge for this month :D

Rosie x