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Sussex pond puddings with mandarin English cream

Australian Gourmet Traveller dessert recipe for Sussex pond puddings with mandarin English cream.

By Lisa Featherby
  • Serves 8
  • 20 mins preparation
  • 1 hr 35 mins cooking plus cooling, chilling
Sussex pond puddings with mandarin English cream
Sussex pond puddings with mandarin English cream

This is our take on an English classic. You'll need about five lemons for this recipe.

Ingredients

  • 300 gm butter
  • 50 gm each caster and brown sugar
  • 2 eggs
  • 50 ml double cream
  • 120 ml lemon juice and finely grated rind of 3 lemons, plus 1 extra lemon, coarsely chopped
  • 1½ tbsp brown sugar mixed with juice of 1 lemon, to serve
Suet pastry
  • 250 gm self-raising flour
  • 140 gm finely processed cleaned suet (1 cup)
  • 50 gm fine soft white breadcrumbs
  • baking powder, Pinch
  • 120-160 ml milk
Mandarin English cream
  • 500 ml milk (2 cups)
  • 6 egg yolks
  • 120 gm caster sugar
  • grated rind and juice of 1 mandarin, Finely

Method

Main
  • 1
    Combine butter and sugar in a saucepan, stir over medium heat until butter melts (3-5 minutes). Set aside to cool, whisk in remaining ingredients, refrigerate until thick (1 hour).
  • 2
    Meanwhile, for suet pastry, combine all ingredients in a bowl (except milk), gradually add enough milk to bring pastry together, turn onto a work surface, knead gently to combine. Divide into 8 pieces, roll each into a 15cm round. Line 8 buttered 175ml metal dariole moulds with pastry. Fill three-quarters full with lemon sauce, fold excess pastry to meet in the middle, press to seal. Cover each with baking paper and foil, secure tightly with string. Place in a saucepan, pour in enough boiling water to come halfway up sides of moulds, cover with a lid and cook over medium heat until cooked through (1½ hours; top up with more boiling water if necessary).
  • 3
    Meanwhile, for mandarin English cream, bring milk to the simmer in a saucepan over medium heat. Whisk yolks and sugar in a bowl until pale. Add milk mixture, whisk to combine, return to pan and stir continuously over low heat until mixture thickly coats the back of a spoon (5-10 minutes). Strain through a fine sieve into a bowl placed over ice, stir occasionally until cool. Add mandarin juice and rind, refrigerate until chilled (1 hour). Just before serving, blend with a hand-held blender to add air, then spoon over hot puddings and drizzle with brown sugar mixture to taste.
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  • Author: Lisa Featherby