Wednesday, 28 April 2010
daring bakers: sussex pond, an english pudding
The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.
And as happenstance would have it I had that very morn been pondering on this self same subject and had become rather intrigued by Sussex Pond...not only because it was incredibly weird but also because I live in Sussex (though not by a pond) and there is nothing like a little local baking!
I made 4 individual puddings following the below recipe from Delia, the original and larger version uses a whole lemon but I have had my mini dariole molds for ages and this seemed the perfect use for them.
They came out really well, it is always a bit worrisome when you bake something you can't see, so I was very happy with them. The cream took the edge off the sauce, which was tart, but very flavoursome.
Makes 6 individual puddings, in 6floz pudding basins/molds
For the suet pastry:
40z self raising flour
20z fresh white breadcrumbs
grated zest of one lemon
3oz shredded suet (I used Atora light vegetable suet)
butter for greasing
For the filling:
6oz demerara sugar
...and some double cream to serve...
1. In a large bowl combine the suet, flour, breadcrumbs and zest -mix loosely
2. Combine the water and the milk, then pour in 4floz to the dry mix
3. Bring together with a knife, adding more water if needed, until you have a smooth, elastic dough
4. Divide your dough into 6
5. In turns, place your dough pieces on to a lightly floured surface and roll to 5mm thick
6. Line your well buttered pudding basins with the dough, trimming the excess - repeat to line all, saving your left over dough as this will be for the lids
7. Finely slice your lemon and poke into the molds, you want them 3/4's full
8. Add 1oz of sugar to each mold, then top with 1oz of butter - I had to squish mine in quite a bit!
9. Roll out your remaining dough, cut into circles that will fit the top of your molds
10. Wet the top of the filled molds and tightly seal on the 'lid'
11. Cover tightly with doubled foil, secure with a band and string
12. ...the recipe says to use a steamer but I do not have one...instead I placed in a large saucepan and filled almost to the top of the molds with hot water - but not covering. Leave to steam/simmer for 2 hours.
13. Loosen with a knife before turning out, serve with cream