The Food - Pudding on this one,
including traditional English food.
Made from Suet
pastry filled with
a whole lemon in it, then boiled
or steamed for a
while. The result, become sussex
pond pudding is
tasty tasty!
As the name implies, sussex pond pudding comes from Sussex, southeastern England. Unfortunately, this legendary cake increasingly rare in Britain, because of the high fat content. This pudding has a sweet flavor with a sweet lemon flavor and aroma of a delicious, plus a soft moist texture. Yum ... yum!
Sussex pond pudding to make, first of all make first Suet pastry dough. You do this by mixing flour and Suet (animal fat meat) is also a little salt and lemon juice. Everything is mixed evenly, then given a bit of water and milk until dough is smooth and ready for use.
Place the pastry dough on a baking sheet or surface of the hollow heat-resistant container, and rubbing the surface with butter. Then put the pieces of butter and brown sugar. Then put a whole lemon that has pierced the skin.
Once the lemon has been placed, add more butter and the remaining pieces of brown sugar. Cover with Suet pastry dough again until the entire surface covered. Next, cover with baking paper and tied with a rope so as not to shift.
The whole mixture is then steamed around three to three and a half hours over low heat until all the dough is cooked and the texture becomes soft lemon and remove the scent of caramel. Sussex pond pudding is best eaten while warm, especially accompanied with one shovel ice krimvanilla. Yum ... Delicious!
As the name implies, sussex pond pudding comes from Sussex, southeastern England. Unfortunately, this legendary cake increasingly rare in Britain, because of the high fat content. This pudding has a sweet flavor with a sweet lemon flavor and aroma of a delicious, plus a soft moist texture. Yum ... yum!
Sussex pond pudding to make, first of all make first Suet pastry dough. You do this by mixing flour and Suet (animal fat meat) is also a little salt and lemon juice. Everything is mixed evenly, then given a bit of water and milk until dough is smooth and ready for use.
Place the pastry dough on a baking sheet or surface of the hollow heat-resistant container, and rubbing the surface with butter. Then put the pieces of butter and brown sugar. Then put a whole lemon that has pierced the skin.
Once the lemon has been placed, add more butter and the remaining pieces of brown sugar. Cover with Suet pastry dough again until the entire surface covered. Next, cover with baking paper and tied with a rope so as not to shift.
The whole mixture is then steamed around three to three and a half hours over low heat until all the dough is cooked and the texture becomes soft lemon and remove the scent of caramel. Sussex pond pudding is best eaten while warm, especially accompanied with one shovel ice krimvanilla. Yum ... Delicious!
No comments:
Post a Comment