Sussex pond pudding

Yield: 1 servings

Measure Ingredient
4 ounces Beef suet
6 ounces Self raising flour
2 tablespoons Water
2 tablespoons Milk
3 ounces Butter
1 \N Lemon
2 ounces Sugar; (2 to 3)

Mix the suet, self raising flour, water and milk in a bowl to form a dough.

To make the individual puddings, pull off a small ball of dough and roll it out into a circle. With a knife, cut a mark from the centre to the outside so that the dough will fit comfortably into a deep mould. You will need to cover all the sides so that the juices will not spill out over them and leave an edging around the top. Cut the lemon into quarters, keeping the skin on and remove the pips.

Cut the butter into cubes about 1 inch square and place one of the 2 cubes in the bottom of the mould, then put a lemon wedge on top then another cube of butter and 1 tbsp of sugar on top. The mould should now be full to the top. Roll out a lid for the pudding from the dough and place it on top.

Fold over the outer edges from the side to the middle and fix the top with a lid to the mould or some tin foil. This then needs to be steamed for an hour and a half.

Once steamed, remove the mould from the water and allow to cool. Remove the lid and tip the pudding carefully upside down onto a serving plate. You will need to squeeze the sides of the mould to get the pudding out. Serve with cream.

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