Name: Sussex puddle pudding
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: English
Ingredients: 6 juicy lemons 3 of them zested; double cream to serve; 85g unsalted butter cubed; 85g golden caster sugar plus 50g, weighed separately; 140g self-raising flour; 85g shredded suet; 50g golden caster sugar plus 1 tsp to sprinkle (optional); 2 large eggs; ½ tsp vanilla paste or extract; 4 tbsp milk

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Sussex puddle pudding

Sussex puddle pudding

Jane Hornby

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Serves 4 - 6

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 4 out of 5.6 ratingsRate

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This twist on a classic steamed pud has a sweet sponge topping with a puddle of sticky lemon sauce underneath. Finish with a splash of cream

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Ingredients

Nutrition

Units:

MetricUS

6 juicy lemons

3 of them zested
double cream

to serve

For the puddle

85g unsalted butter

cubed
85g golden caster sugar

plus 50g, weighed separately

For the topping

140g self-raising flour
85g shredded suet
50g golden caster sugar

plus 1 tsp to sprinkle (optional)
2 large eggs
½ tsp vanilla

paste or extract
4 tbsp milk

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Nutrition: per serving (6)

kcal455
fat26g
saturates15g
carbs51g
sugars33g
fibre1g
protein5g
salt0.5g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Put half of the lemon zest into a medium, deep (about 2-litre) baking dish and half into a large mixing bowl. Using a serrated knife, cut the peel and pith away from the zested fruit, then slice the flesh into thin rounds. Add to the baking dish, along with the cubed butter and 85g sugar.
step 2

Cut a few thin slices of skin-on lemon to decorate the pudding later, then squeeze the juice from the remaining lemons (you’ll need about 150ml in total). Mix the juice with the 50g sugar, then set aside.
step 3

Add the flour, suet, sugar, a pinch of salt, eggs, vanilla and milk to the mixing bowl, then beat to make a smooth batter. Spoon this over the lemons, butter and sugar, then level the top. Scatter with the skin-on lemon slices.
step 4

Gently pour the lemon and sugar mixture over the top of the pudding (it will sink down as it cooks), then carefully put in the oven. Bake for 40 mins or until the sponge is risen, golden and the syrup is bubbling up around the edges. Scatter over 1 tsp sugar, if you like, then serve with a splash of cream to counter the zing of the sauce.

Recipe from Good Food magazine, February 2014

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A star rating of 4 out of 5.6 ratings

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