Cumquat Sussex pond pudding with sherry sabayon sauce

Name: Cumquat Sussex pond pudding with sherry sabayon sauce
Yield: Serves 8
Ingredients: 250 g clean suet,* finely chopped; pinch salt; 160 g unsalted butter; ⅓ cup cumquat, or bitter orange, marmalade; ½ cup castor sugar; ¼ cup dry sherry*; 2 cups milk; 500 g self-raising flour; 8 x 65 g egg yolks; ⅔ cup dark brown sugar; 16 large cumquats, halved, seeds removed; 1 small vanilla bean, split; ½ cup milk; ½ cup water

Preparation info

Serves
8

Difficulty
Easy

Appears in

Wild Weed Pie

By Janni Kyritsis and Roberta Muir

Published 2006

About

Sussex pond pudding comes from Sussex in England, and is traditionally made as a large pudding encasing one whole lemon. Gay Bilson had it on the menu at Berowra Waters Inn; it tasted delicious but fell apart when it was cut for serving. So I created this version, making individual puddings and using cumquats instead of a lemon.

Ingredients

Dessert

Ingredients

Method