Recipe Details
Title Individual sussex pond puddings with lemon butter sauce
Author Delia Smith
Portions 6
Created 16th February 2015 08:41 am
Weight (Per Portion)

One portion of this dish weighs approximately 111.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Flour, wheat, white, self-raising110 Gram
Breadcrumbs50 Gram
Suet, shredded75 Gram
Milk, whole55 Millilitre
Lemons, whole,1 Medium
Butter, unsalted10 Gram
Sugar, demerara175 Gram
Cream, fresh, single50 Gram
Butter, unsalted10 Gram
Lemon, peel15 Millilitre
Special Dietary Requirements Suitability
None!
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 358
Protein 7.14%
Other Carbohydrate 12.64%
Sugar 35.89%
Fat Saturated 45.98%
Fat Unsaturated 11.16%
Fiber 3.68%
Sodium 5.43%
Salt 5.54%
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Recipe Method
1. Sift flour (plus a little extra for dusting) into a bowl, sprinkle the breadcrumbs, lemon zest and shredded suet and mix everything lightly using hands to distribute evenly. 2. Mix 2 fl oz (55 ml) water and milk together and sprinkle about 3 fl oz (75 ml) liquid into the flour. Mix with a round-bladed knife, and bring all together to a smooth, elastic dough using hands. Add more liquid to the mixture, if a little dry. 3. Transfer the dough to a flat, lightly floured surface, knead it lightly and divide into 6 equal portions, slicing off a small piece from each for a lid. Roll out the large pieces into rounds big enough to line each basin. 4. Transfer pastry to a basin and arrange to form a lining by using hands to press round as evenly as possible. Squeeze down some pastry above the rim, if any, to form a neat edge. 5. Cut lemon into thin slices and divide the slices equally between the basins. Put 1 oz (25 g) butter and 1 oz (25 g) sugar into each basin. 6. Roll out the extra pieces of pastry into rounds and use it as lids, dampening the edges with a little water and pressing to seal firmly all round.
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