This traditional British dessert is a bit like Manchester pudding (a brandied bread pudding with egg yolks) or Monmouth pudding (topped with tart berries or seasonal fruit). This authentic British dessert is made by topping a breadcrumb-thickened mixture with jam and then meringue. Various forms of sweet puddings date back to the mid-1600s, and bread soaked in milk is a key ingredient in many of them. We are using raspberry jam in our topping, although some people prefer to use blackcurrant jam. On top of that is a creamy layer of meringue which can be artistically piped or rustically spread on top.
This dessert might look rich and heavy, but you will find it is delicate, light and elegant. Although you might associate meringue and fruit desserts with the warmer months, the queen of puddings is served hot from the oven. You can serve some cream on the side if you like. You do not need a lot of different ingredients to make this dessert – just butter, milk, sugar, breadcrumbs, eggs, lemon, and jam, for the perfect balance.
So if you are looking for some culinary inspiration and you want to make something authentically British, bow down to the queen of puddings because the flavours are certain to wow you and your dinner guests. This old-fashioned British dessert, which is still very popular, is simple to prepare and it goes beautifully after any kind of main course. Our recipe serves 6 people (or 4 very hungry ones!) Continue reading
This traditional English pudding originates from Sussex, a county in the South East of England. It comprises a suet pastry encasing butter, sugar and lemons. This pudding can be steamed or boiled for a few hours, and it dates back to 1672. Although it is high in sugar and fat and has therefore been replaced with ‘healthier’ desserts by the health-conscious, if you really want to treat yourself to an authentic English dessert which dates back about 350 years, go ahead and prepare this Sussex pond pudding, and take a delicious bite of history. This recipes serves 6, or you could stretch it to 8 smaller portions.
There is a version of Sussex pond pudding known as currant pond pudding, and that is popular in both Sussex and Kent. In fact, we have made currants an optional ingredient in the following recipe. Bear in mind using these will make it a currant pond pudding instead. Choose thin-skinned, juicy lemons (preferably unwaxed) for this dessert, and beef suet if you can get it. If not, vegetable shortening or cold butter can be used in its place.
The reason for the name of this dessert comes from the fact that when you cut into the finished pudding, the thick sauce oozes out and pools around the plate, resembling a pond. The lemon skin will be soft and caramelized because of the long cooking time. This is the type of dessert to try after serving a British savoury pie for the main course, and it is especially satisfying during the cooler months. Continue reading
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