Traditional Sussex Pond Pudding Recipes

Steps:

• Put a clean dish towel in the bottom of a large stockpot; fill halfway with water. Bring to a boil over medium heat; cover, and let simmer until ready to use.
• Place flour, baking powder, and salt in the bowl of a food processor; pulse to combine. Add 1/2 cup butter; pulse until mixture resembles coarse meal, about 10 seconds.
• While the machine is running, add 8 tablespoons of ice water to the mixture, and process until the dough just holds together. Wrap the dough in plastic, and refrigerate for at least 1 hour.
• Remove two-thirds of the dough (leave remaining dough in refrigerator). Roll out to 1/8-inch thickness, and line a 1-quart pudding bowl or souffle dish with the dough.
• Roll out the remaining dough. Layer the lined pudding bowl with half the light-brown sugar and 1/8 cup butter. Prick lemon all over with the point of a paring knife. Place lemon in center of bowl, sprinkle with remaining sugar and butter, and cover with remaining dough. Trim edges.
• Place a 10-inch circle of waxed paper over bowl. Secure with a rubber band. Place in stockpot with towel and simmering water that comes halfway up the sides of the bowl. Cover; steam for 5 hours, making sure the water remains at a bare simmer. Add more water if necessary. Transfer from heat, and invert pudding onto a serving platter; serve immediately.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put half of the lemon zest into a medium, deep (about 2-litre) baking dish and half into a large mixing bowl. Using a serrated knife, cut the peel and pith away from the zested fruit, then slice the flesh into thin rounds. Add to the baking dish, along with the cubed butter and 85g sugar.
• Cut a few thin slices of skin-on lemon to decorate the pudding later, then squeeze the juice from the remaining lemons (you'll need about 150ml in total). Mix the juice with the 50g sugar, then set aside.
• Add the flour, suet, sugar, a pinch of salt, eggs, vanilla and milk to the mixing bowl, then beat to make a smooth batter. Spoon this over the lemons, butter and sugar, then level the top. Scatter with the skin-on lemon slices.
• Gently pour the lemon and sugar mixture over the top of the pudding (it will sink down as it cooks), then carefully put in the oven. Bake for 40 mins or until the sponge is risen, golden and the syrup is bubbling up around the edges. Scatter over 1 tsp sugar, if you like, then serve with a splash of cream to counter the zing of the sauce.

Steps:

• Make the dough: Pulse flour, baking powder, and salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal. Add ice water, and process until mixture forms a soft dough. Shape dough into a disk, and wrap in plastic. Refrigerate 30 minutes.
• Set a round wire rack in bottom of a large stockpot. Set four 1-cup pudding basins or ramekins (about 3 3/4 inches in diameter and 2 1/2 inches high) on rack. Fill pot with enough water to come about three-quarters of the way up sides of pudding basins. Remove basins, and dry. Cover pot, and bring to a boil.
• Butter four 5-inch rounds of parchment paper; set aside. Unwrap dough; transfer to a lightly floured work surface. Roll out to 1/8 inch thick, and cut out four 9-inch rounds. Cut a 2-inch wedge from each round to make it easier to fit dough into basins; wrap wedges and remaining scraps of dough in plastic, and refrigerate until ready to use. Fit a dough round into each basin, overlapping cut sides of wedge and pressing seams to seal, allowing a 1-inch overhang.
• Fill the puddings: Sprinkle 1 tablespoon brown sugar into each basin. Divide butter among basins. Add kumquats and lemon slices, dividing evenly. Sprinkle each with 2 tablespoons brown sugar.
• Transfer remaining dough to a lightly floured work surface. Roll out to 1/8 inch thick. Using 2 1/2-inch cutters, cut out 4 rounds. Place on top of filling. Fold overhang over top, and pinch seams to seal.
• Place a parchment round, buttered side down, on top of each pudding. Make a pleat in center of each round. Cover each with a 6-inch round of foil, pleating if desired. For each pudding, cut a piece of kitchen twine about 3 feet long. Wrap twine twice around basin over foil, just below lip. Knot to secure. Tie loose ends to twine on other side of basin, creating a handle.
• Lower puddings into boiling water; cover. Return to a boil; reduce to a simmer, and steam 2 1/2 hours, adding boiling water occasionally to maintain level.
• Transfer puddings to a wire rack, and let cool 10 minutes. Run a knife around edges of bowls to loosen, and invert puddings onto serving plates. Serve warm.

Steps:

• 1. Prick the lemons all over with a skewer. Cut the butter into fine dice and chill.
• 2. Combine the flour and suet (or grated butter) in a bowl and add the milk. Knead to form a dough. Divide it into 2 rough balls, comprising of a third and two-thirds of the mix respectively. Flour a worktop and roll out the larger ball. Use it to line the base and sides of a buttered, 1.5-litre pudding basin.
• 3. Fill the pudding with half the cold butter cubes and half the sugar. Pop the whole lemons on top, then top with the rest of the sugar and butter. Roll out the smaller ball of dough to make a lid for the pudding (this will become the base so make it nice and thick). Brush the edges of the lid with water, put on top of the pudding and press to seal.
• 4. Cover with a circle of baking paper and tie under the rim of the basin with kitchen string to secure. Before cutting the string, take it up over the top to create a loose handle, then tie securely. Trim off any excess baking paper. Place the basin in a large pan and pour hot water into the pan until it reaches two-thirds of the way up its sides of the basin. Cover and simmer for 3 to 3½ hours. Keep an eye on the water level, and top up as necessary. Allow the pudding to rest for 10 minutes before carefully turning out onto a serving dish. When serving, ensure everyone gets a little of the lemon. Serve with cream or ice cream.