If you live in a part of the world where winter is approaching, then this might be of interest. Not for the dieting feint-hearted, this rib-sticking cold-weather pud' comes directly from my neck-of-the-woods back in England's finest county; Sussex. The picture above is not a good one (colourwise), but it does at least show the structure of the finished product.I'm not going to give you the complete recipe; just a hint of the alchemy. If it sounds to your taste, then Google will provide the exact details.
Sussex Pond is classic 'nursery food'. A steamed suet crust pastry, filled with a whole multi-pierced lemon, butter, and sugar, then steam-cooked for 3 or 4 hrs. The stock-photo I've used doesn't really do it justice.
Amazingly (for a good Sussex boy) I've only ever eaten this ONCE. My friend Terry (an honorary Sussex-girl) cooked it for me, almost by cohersion. We all agreed that it was overly SWEET, so if the idea appeals try making it with about HALF the recommended amount of sugar.
N.B. This 'half the sugar' business applies to jam-making and almost everything else you can think of. Everything tastes so much better less sweet! When I was first married, the authoritarian Lady Magnon insisted that I stop lacing my tea and coffee with sugar; I have since been eternally grateful.
That looks like a pretty good pud, Cro. Do you eat the whole lemon?
ReplyDeleteIndeed you do. It becomes extremely soft.
ReplyDeleteThis looks decadent! And I so agree with the less sweet thing.
ReplyDeleteNever tried it, but I love lemons so perhaps this winter I'll give it a go.
ReplyDeleteErrrh... alright you might live in France Sussex boy, however I've got serious concerns about your picture which you say isn't a good one. How right you are, there is no way that the lemon has sat in the pud for the required cooking time. It's far too pert for my liking... in fact I'd go so far as to say the picture has been doctored with the use of a fecking fresh one. As by your own admission you've only ever eaten one, I'll let you off.
ReplyDeleteLLX