Are you looking for recipe inspiration Sussex pond pudding ? How to make it is difficult and easy. If it is wrongly processed, the results will not be satisfactory and it tends to be unpleasant. Whereas Sussex pond pudding What is delicious should have an aroma and taste that can provoke our taste buds.
Many things more or less affect the quality of the taste of Sussex pond pudding, starting from the type of material, then the selection of fresh ingredients, to how to make and serve it. Don’t worry if you want to prepare Sussex pond pudding delicious at home, because as long as you know the trick, this dish can be a special treat.
As for the number of servings that can be served to make Sussex pond pudding adalah Serves: 4/ total time: 4 hours 20 minutes.. So make sure this portion is enough to serve for yourself and your beloved family.
Ojust for addition only, the time it takes to cook Sussex pond pudding estimated approx Prep: 20 minutes. Cook 4 hours.
So, this time, let’s try it, let’s create it Sussex pond pudding home alone. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. you can make Sussex pond pudding use 13 type of material and 6 manufacturing step. Here’s how to make the dish.
Ingredients and spices that need to be prepared to make Sussex pond pudding:
- Suet pastry
- Softened butter, to brush
- 100 g self- raising flour
- 50 g fresh white breadcrumbs
- Finely grated zest of 1 lemon
- 75 g vegetable suet
- 5-6 tablespoons whole milk
- Lemon filling
- 100 g unsalted butter, diced
- 100 g light brown or Demerara sugar
- 2 lemons
- To serve
- Good- quality vanilla ice cream
Steps to make Sussex pond pudding
- Brush four small pudding moulds with butter; set aside. Stir the flour into a large bowl and mix in the breadcrumbs, lemon zest and suet. Make a well in the middle and add 5 tablespoons. Milk. Mix to a smooth dough that comes away from the side of the bowl. If the dough seems too dry, add a little extra milk.
- Roll the dough out a lightly floured surface and divide into four portions. From each portion, cut out a quarter of the dough for the lid and roll out the larger pieces to a round big enough to line a pudding mould. Neatly line the moulds with the pastry rounds, pressing down on the base and sides to even out the thickness.
- For the filling, divide the butter and brown sugar equally between the moulds. Trim off the pointed ends of the lemons, then cut in half and remove any pips. Put a lemon half into each mould. Roll out the other pieces of dough for the lids. Dampen the edges with a little water, Lay the lids over the filling and press the pastry edges together to seal. Cover the puddings with pieces of pleased foil and tie in plate with kitchen string.
- (Make a string handle sot that they can be lifted easily)
- Bring a 2- 3 cm depth of water to the boil in a large saucepan (that will take all the moulds). Lower them into the water, which should come two- thirds of the way up their sides. Put the lid on the pan and steam for about 2 hours, topping up with boiling water as necessary.
- Serve the puddings while still warm. Remove the foil, run a small knife around the sides and invert the puddings onto warm, lipped plates. Serve immediately, with generous scoops of vanilla ice cream.
How ? It’s easy? That’s how to make Sussex pond pudding which you can practice at home. Hopefully useful and good luck!