Sussex puddle pudding

Sussex puddle pudding

  • Rating: 4 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

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

Nutrition: per serving (6)
NutrientUnit
kcal455
fat26g
saturates15g
carbs51g
sugars33g
fibre1g
protein5g
salt0.5g
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Ingredients

For the puddle

For the topping

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.

Goes well with

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    Rating: 4 out of 5.5 ratings
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