lemon pudding recipe

This Sussex pond pudding is made with a crusty steamed suet pastry which encases a whole lemon, plus butter and sugar. The lemon should almost be candied in the sugar and, once cut into, the juices should spill out and form a pond around the pudding (hence the title).

Sussex pond pudding

self-raising flour,

shredded suet

milk

unsalted butter,

soft light brown sugar

lemon

You will also need

String

Sift the flour into a large bowl, then stir through the suet. Quickly mix in the milk äóñ enough so it just comes together as a soft (but not sticky) dough. You might not need all the milk. Remove a quarter of the dough. Roll the larger piece out on a lightly floured surface to form a 30cm circle. Use this to line a 1.5 litre greased pudding basin.

Spoon 75g butter and 75g sugar into the base, then put the pierced lemon on top. Add the remaining 75g butter and the sugar. Brush the exposed dough with water, then roll out the remaining dough to form a lid. Put over the top of the filling and press the edges together to seal. Trim off excess pastry and discard.

Grease a square of foil, top with a layer of baking paper and grease this as well. Fold a pleat into the centre and lay, greased-side of the baking paper down, over the basin. Scrunch around the sides and secure with a piece of string. Cut another piece of string just over twice the diameter of the basin. Fold this in half. Attach at opposite ends of the basin to make a handle.

Put an upturned saucer into the bottom of a large saucepan, balance the basin on top and pour in enough boiling water from the kettle to come halfway up the sides of the basin. Cover the pan with a lid, bring to a simmer and steam for 3_ hours.

Carefully remove from the pan using the handle, remove the paper, foil and string, loosen the sides, then invert onto your serving plate.

In this elegant, English-style baked lemon pudding recipe, soufflé-like cake tops a layer of silky citrus curd.

Baked Lemon Pudding

unsalted butter

sugar

eggs,

Tbsp. all-purpose flour

Tbsp. finely grated lemon zest

lemon juice

Confectioners sugar and whipped cream,

Position a rack in the center of the oven and preheat to 350°F.

Using a handheld or stand mixer fitted with the whisk attachment, beat the egg whites to stiff peaks. Gently scrape into a bowl and set aside.

In the empty bowl, beat the butter and sugar at medium speed until it’s the texture of damp sand, about 2 minutes. Add the egg yolks and mix, scraping down the sides of the bowl once or twice, until combined, about 1 minute more. Add the flour and mix until just incorporated, then beat in the lemon zest and juice, followed by the milk. Scrape down the sides and bottom of the bowl, then, using a silicone spatula, fold in the reserved egg whites until no streaks remain.

Scrape the batter into an ungreased 8-inch soufflé dish or a 9-inch pie plate and bake until golden and just set, about 40 minutes (or 45 minutes if using a 9-inch pie plate). Serve warm, dusted with confectioners sugar and topped with whipped cream.

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Sussex pond pudding

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