Sussex Pudding

An ultra-fast version of a delightful lemon-rich dessert.

Vegetarian. Hands-on time: 10 mins. Total time: 10 mins.

Contributed by Moira Adams (December 2006).

Sussex Pudding

Photo © Veg World

Sussex pudding is a hot dessert with a delicious lemon tang. It's one of a breed of traditional British puddings that seem to have fallen out of favor, perhaps in part because of its relatively long cooking time - the usual recipe calls for at least an hour and a half of steaming.

In an effort to restore the dish's popularity, I offer this quick and easy version, in which 90 minutes in the steamer is replaced by three minutes in the microwave. I'm sure some purists would be horrified by that idea, but the end-product is very nearly as nice as the original - and much more convenient. If my ultra-fast version helps keep this pudding alive, that's all to the good.

In fact, the recipe is so easy that you could do the entire preparation and cooking in not much more than the time it takes your dinner guests to sink back contentedly into their chairs after the main course. Better still, most of the prep can be done in advance, leaving you with just the final mixing and microwaving to undertake between courses.

The recipe calls for lemon curd. Those purists I mentioned earlier would probably want to make this themselves (which isn't all that difficult), but the store-bought variety works just as well.

The quantities given here will make four to five reasonable portions. Any leftovers can easily be re-heated (in the microwave, of course).

Ingredients

Method

Place the lemon curd at the bottom of a well-greased 2-pint (1 liter) microwave-safe pudding basin or bowl.

In a separate bowl, beat the butter or margarine and the sugar together. Add the beaten eggs and the lemon juice and rind. Mix well. (If preparing in advance, stop here. Continue a few minutes before serving).

Add the flour. Mix thoroughly to produce a thick batter. Pour this into the basin. Microwave on full power for 2½ - 3 minutes, or until a knife comes out clean. Turn onto a warm plate to serve.

Note on quantities and temperatures:
Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units. Do not mix the units - use one or other system throughout the recipe.
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons.
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.