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No Quibble GuaranteeHow To Make Homemade Sussex Pond Puddings
How To Make Homemade Sussex Pond Puddings
This suet pudding is celebrated by the British but often viewed with suspicion by the rest of the world. They’re super tasty and really adaptable, we’re using limequats but kumquats work great too.
Ingredients:
200g self-raising flour
Pinch of salt
75g suet
175g butter
150ml milk
150g demerara sugar
3 pieces of stem ginger
1 limequat
Step One
Grease 8 pudding basins and leave them to one side. Combine the self-raising flour and salt in a bowl. Then rub in the suet and 25g of butter.
Step Two
Gradually add the milk and start cutting the mixture with a knife until you have a soft, roll-able dough. Lightly knead the dough then turn it out onto a floured surface, it wont be smooth but it shouldn’t be sticky. Divide it into eight rounds and cut a quarter from each round. Use the larger part of each round will line the pudding basin.
Step Three
Move onto the filling now and cut 150g of butter into small squares and divide half of it between your eight little basins. Next, divide half of the demerara sugar and half of the 3 pieces of stem ginger (finely chopped) between the basins. Pop a limequat in the centre of the butter and sugar and then pour the rest of the butter, sugar and ginger over the fruit. Grab the little quarters you took from the dough rounds and use these to cover the puddings. Pop a little foil over each pudding and tie it firmly around the rim (a rubber band is the easiest thing to use).
Step Four
All that’s left to do is to steam them for around two hours and when they’re golden brown. When your guests arrive, simply serve with them some pouring cream or ice cream and await the compliments.
