Sussex pond pudding, or well pudding, is a traditional English pudding from the southern traditional county of Sussex. It is made of a suet pastry, filled with butter and sugar, and is boiled or steamed for several hours. Modern versions of the recipe often include a whole lemon enclosed in the pastry.
About Sussex pond pudding in brief
Sussex pond pudding, or well pudding, is a traditional English pudding from the southern traditional county of Sussex. It is made of a suet pastry, filled with butter and sugar, and is boiled or steamed for several hours. Modern versions of the recipe often include a whole lemon enclosed in the pastry. The dish is first recorded in Hannah Woolley’s 1672 book The Queen-Like Closet. This rich and heavy pudding has gone out of fashion over the years, perhaps due to diet consciousness, although the British chef Heston Blumenthal has served it as part of his campaign to revive historic British foods.
A variant including currants is known from both Sussex and Kent. In Sussex this was formerly called ‘Blackeyed Susan’. The Kentish version is known as ‘Kentish well pudding’
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This page is based on the article Sussex pond pudding published in Wikipedia (as of Nov. 28, 2020) and was automatically summarized using artificial intelligence.
