Prue Leith's Sussex Pond Puddings recipe
Delicious vegetarian suet pastry filled with lemon-flavoured butter and sugar, these little puddings are surely the epitome of Britishness and the very definition of comfort food. Serve them with...
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Cooking tools:
- Pudding mold
- Steamer basket
- Rolling pin
- Butcher's twine
- Sifter
- Pastry brush
- Mixing bowl
- Saucepan
- Whisk
- Wooden spoon
- Spoon
- Chef's knife
- Measuring cup
- Parchment paper
- Aluminum foil
- Stove
- Plate
- Kitchen timer
Ingredients
- 110g self-raising flour, plus extra for dusting
- 50g fresh white breadcrumbs
- Finely grated zest of 1 small unwaxed lemon
- 75g vegetable suet
- 50ml whole milk
- 125g unsalted butter, cubed, plus extra for greasing
- 125g light muscovado sugar
- 1 unwaxed lemon, halved
- 250ml whole milk
- 250ml double cream
- 1 vanilla pod, split and seeds scraped
- 6 large egg yolks
- 65g caster sugar
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