sussex pond pudding recipe mary berry
How to make sussex pond pudding recipe mary berry
- Butter a 1.2 litre/2 pints pudding bowl.
- In a large bowl, combine the flour, sugar, suet, and cocoa. Mix in the zest of the orange. Gradually add enough milk until you have a soft and sticky dough.
- Roll out a third of your dough on a floured surface. To form a lid, invert the pastry basin onto it. Now Roll out the pastry to form a circle measuring 30cm/12in. This will be used to line the pudding basin. Now You should ensure that there are no cracks.
- In a large bowl, combine half the butter, dark brown sugar, and chocolate. Place the zested orange on top of the butter and dark brown sugar with a skewer. Mix in the rest of the butter, sugar, and chocolate.
- Place the pastry lid over the pastry, and dampen the edges of the pastry with water or milk. To seal the edges, press the edges together and trim any excess.
- Now Place a piece of baking parchment on a foil sheet and fold both sheets together. Place the foil and parchment on top of your pudding. Secure with string. Loop the string end over the top of your pudding and tie it.
- Put the basin in a large saucepan and add enough boiling water to cover the entire basin. Now Place a lid over the saucepan and heat to simmer.
- Reduce the heat to keep the pudding simmering for 2 1/2 hours. To prevent the pan from drying out, you can add boiling water to the saucepan.
- Remove the bowl from the pan. If necessary, cut off the foil and paper. To invert the pudding, place a large plate on top of it. 9. Serve immediately, removing the orange from the pan as it floods out. Serve with cold cream Enjoy this sussex pond pudding recipe mary berry.