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Sussex Pond Pudding
- Serves
4-6
- Difficulty
Complex
By Malcolm Gluck and Mark Hix
Published 2005
I LOVE THIS PUDDING BECAUSE IT’S MESSY BUT FULL OF FLAVOUR. You can’t believe it is going to work, with a whole fruit in the middle of the pudding. But the lemon serves two purposes: it holds up the pudding at the same time as the flavour filters into the buttery sauce and into the pastry as it cooks. When you turn it out, the dish becomes a pond of delicious sweet lemony syrup. You will need a 1 litre (1½ pint) pudding basin, string and foil.
Ingredients
Method
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I came back from the Menton lemon festival with some of the highly prized local lemons. Sussex Pond pudding (which has always been one of my favourites) seemed a good way to showcase a top quality fresh lemon, and so it proved. I’d not used this specific recipe before, but it worked well. I did back off slightly on the butter as using any more than a whole 250g of butter seemed a little over the top. The pudding unmolded and held its shape nicely. I think basically the longer you steam it, the better, to really give the lemon a chance to break down. I gave it the suggested 4 hours but might give it even longer next time.
Hope to also try the wine pairing suggestions next time!