Lemon pudding
Finally made a version similar to the famous Sussex pond pudding with a whole lemon inside, that needs steaming for 4 hours! I cheated using sliced lemon for a better visual effect, and used bread dough instead of suet pastry. Have to say the resulting pudding has a wonderful fragrant, stodgy rich texture and a delicious sauce, very interesting. If I make it again, I will use small containers with cut up fruit, cook a large batch at the same time, and serve one portion per person, faster to steam and prettier to serve.
60gm butter
60gm sugar
250 gm bread dough
a lemon
1. Brush butter on pudding dish, place half the butter and sugar in the bottom, add sliced lemon, then remaining butter and sugar.
2. Pour twice risen bread dough on top to an inch below the rim, cover with an inverted dish, steam for 3 hours.
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