gulped, swallowed or chewed, still worth a King’s ransom

[pensnest]

Back in the late '70s/early '80s, I used to read Punch, mostly for the cartoons. I retain a fond memory of one showing a man in medieval tunic with a lit candle strapped to his wrist, and an acolyte to whom he remarked: I prefer the pocket sundial. It doesn't singe the falcon.* I imagine regular readers here will understand why it appealed to me.

Anyway. Clement Freud used to write a food column for this magazine, and on one occasion wrote thus: The best suet pudding in the world is Sussex Pond Pudding. I am not prepared to argue this. If you make it you will find that I am right.

I made one for lunch today. Discovered, in the process, that I no longer possess a proper pudding basin, and that the pressure cooker is solid aluminium and does not work with our induction hob, so I had to steam the pudding in a regular saucepan. It could have used an extra hour, I think, but the butter and sugar had melted into delicious goo, the lemon was sufficiently steamed/soaked in sugar and butter, and the suet pastry, although not quite as fluffy as I would have liked, was not bad. All this with Gluten Free flour, as my BIL and son were present at the feast.

I shall equip myself with a properly shaped pudding basin, and try again. With a bit more margin to allow proper steaming time.


* It was in fact a 'recaption this elderly cartoon', and a jolly good one, too.

Comments

[dine]

we always called it carrot pudding, though it also features potatoes. here's our family recipe, which dates way back

steamed carrot pudding

1 c grated raw carrot
1 c grated raw potato
½ c melted butter
1 c brown sugar
2 c raisins
1 scant c flour
1 tsp each nutmeg, baking soda, salt, cinnamon
may also add vanilla to taste

Mix all ingredients & steam in mold for 2 ½ hours

Serve w/ hard sauce, ice cream or whipped cream