Which fruit would you find in the centre of a Sussex Pond Pudding?
"""versions of this pudding without the lemon are not worth bothering about"". In her ""A History of English Food"", Clarissa Dickson Wright describes the pudding as requiring ""considerable flair to make"", as the cook needs to scratch the lemon ""so that its flavours burst out while it is being cooked"". Sussex pond pudding Sussex pond pudding, or well pudding, is a traditional English pudding from the southern county of Sussex. It is made of a suet pastry, filled with butter and sugar, and is boiled or steamed for several hours. Modern versions of the recipe often include a whole lemon"
"known for its ""seven good things of Sussex"". These seven things are Pulborough eel, Selsey cockle, Chichester lobster, Rye herring, Arundel mullet, Amberley trout and Bourne wheatear. Sussex is also known for Ashdown Partridge Pudding, Chiddingly Hot pot, Sussex Bacon Pudding, Sussex Hogs' Pudding, Huffed Chicken, Sussex Churdles, Sussex Shepherds Pie, Sussex Pond Pudding, Sussex Blanket Pudding, Sussex Well Pudding, and Chichester Pudding. Sussex is also known for its cakes and biscuits known as Sussex Plum Heavies and Sussex Lardy Johns, while banoffee pie was first created in 1972 in Jevington. The county has vineyards and a long history of"
"Fruit pudding Fruit pudding is a Scottish dish which is a mixture of wheat or oatmeal flour, beef suet, brown sugar, currants and/or sultanas, salt and cinnamon formed into the shape of a large sausage. Normally cut into slices and fried, it is an optional feature of the traditional Scottish breakfast. Although served in this context as part of a savoury meal, its close relationship to dumpling means it may also be served as a dessert. Many Scottish producers of sausage, sliced sausage, black pudding, white pudding and haggis also make fruit pudding. It is not uncommon to find a"
"Summer pudding Summer pudding or summer fruit pudding is a British dessert made of sliced white bread, layered in a deep bowl with fruit and fruit juice. It is left to soak overnight and turned out onto a plate. The dessert was most popular from the late 19th to the early 20th century. It first appears in print with its current name in 1904, but identical recipes for 'hydropathic pudding' and 'Malvern pudding' from as far back as 1868 have been found. Making summer pudding is much easier if the bread is somewhat stale. This helps the fruit juices soak"
"through the bread, which makes the pudding more pleasant. Summer pudding can be served with cream. The fruits typically used in summer pudding are raspberries, strawberries, blackcurrants, redcurrants, whitecurrants, and blackberries. Less commonly used are tayberries, loganberries, cherries and blueberries. Summer pudding Summer pudding or summer fruit pudding is a British dessert made of sliced white bread, layered in a deep bowl with fruit and fruit juice. It is left to soak overnight and turned out onto a plate. The dessert was most popular from the late 19th to the early 20th century. It first appears in print with its"
"""breakfast pack"" consisting of sausage, sliced sausage, black pudding and fruit pudding on sale in Scottish shops. Fruit pudding Fruit pudding is a Scottish dish which is a mixture of wheat or oatmeal flour, beef suet, brown sugar, currants and/or sultanas, salt and cinnamon formed into the shape of a large sausage. Normally cut into slices and fried, it is an optional feature of the traditional Scottish breakfast. Although served in this context as part of a savoury meal, its close relationship to dumpling means it may also be served as a dessert. Many Scottish producers of sausage, sliced sausage,"
"particularly known for puddings: such was the reputation of Sussex that it was said that ""to venture into the county was to risk being turned into a pudding yourself"". In one version of the Sussex folk tale, the knucker dragon at Lyminster was slayed after being fed a poisoned Sussex pudding. Sussex is also known for its cakes and biscuits known as Sussex Plum Heavies and Sussex Lardy Johns, while banoffee pie was first created in 1972 in Jevington. The county has vineyards and has produced beer for centuries. It includes the 18th century beer brewers, Harveys of Lewes as"
"on the King's house. Pease pudding Pease pudding, also known as pease pottage or pease porridge, is a savoury pudding dish made of boiled legumes, typically split yellow or Carlin peas, with water, salt, and spices, and often cooked with a bacon or ham joint. A common dish in the North East of England, it is consumed to a lesser extent in the rest of Britain, as well as in Newfoundland, Canada. Pease pudding is typically thick, somewhat similar in texture to (but perhaps a little more solid than) hummus, and is light yellow in colour, with a mild taste."
"Pease pudding Pease pudding, also known as pease pottage or pease porridge, is a savoury pudding dish made of boiled legumes, typically split yellow or Carlin peas, with water, salt, and spices, and often cooked with a bacon or ham joint. A common dish in the North East of England, it is consumed to a lesser extent in the rest of Britain, as well as in Newfoundland, Canada. Pease pudding is typically thick, somewhat similar in texture to (but perhaps a little more solid than) hummus, and is light yellow in colour, with a mild taste. Pease pudding is traditionally"
"puddings are made ""were always raisins, not the plump juicy fruits that the name suggests today."" In Old English, the term ""plūme"" was ""from medieval Latin ""pruna"", from Latin ""prunum"","" which equated to ""prune"". ""Prune"" in modern French means plum, so plum tarts have names such as ""tarte aux prunes"". In English, prunes are dried plums, and when modern cakes use them as a primary ingredient, they may be referred to as a plum cake or type of plum cake. Plum cake has historically referred to an early type and style of fruitcake in England since around 1700. Raisins and"
"Christmas pudding Christmas pudding is a type of pudding traditionally served as part of the Christmas dinner in the UK, Ireland and in other countries where it has been brought by British emigrants. It has its origins in medieval England, and is sometimes known as plum pudding or just ""pud"", though this can also refer to other kinds of boiled pudding involving dried fruit. Despite the name ""plum pudding,"" the pudding contains no actual plums due to the pre-Victorian use of the word ""plums"" as a term for raisins. The pudding is composed of many dried fruits held together by"
"in Sussex. Two of the UK's oldest cinemas are in Sussex: the Duke of York's Picture House in Brighton, which opened in 1910, and Worthing's Dome Cinema which opened in 1911. The historic county is known for its ""seven good things of Sussex"". These seven things are Pulborough eel, Selsey cockle, Chichester lobster, Rye herring, Arundel mullet, Amberley trout and Bourne wheatear. Sussex is also known for Ashdown Partridge Pudding, Chiddingly Hot pot, Sussex Bacon Pudding, Sussex Hogs' Pudding, Huffed Chicken, Sussex Churdles, Sussex Shepherds Pie, Sussex Pond Pudding, Sussex Blanket Pudding, Sussex Well Pudding, and Chichester Pudding. Sussex is"
"in England. As techniques for meat preserving improved in the 18th century, the savoury element of both the mince pie and the plum pottage diminished as the sweet content increased. People began adding dried fruit and sugar. The mince pie kept its name, though the pottage was increasingly referred to as ""plum pudding"". Although the latter was always a celebratory dish it was originally eaten at the Harvest festival, not Christmas. It was not until the 1830s that the cannonball of flour, fruits, suet, sugar and spices, all topped with holly, made a definite appearance, becoming more and more associated"
"Spotted dick Spotted dick is a British pudding, made with suet and dried fruit (usually currants and/or raisins) and often served with custard. It is made from a mixture of flour, milk, caster sugar, suet, dried fruit, flavorings and baking powder, which is combined into a soft dough, and then cooked into a pudding over indirect heat (simmering water). The dish is first attested in Alexis Soyer's ""The modern Housewife or ménagère"", published in 1849, in which he described a recipe for ""Plum Bolster, or Spotted Dick—Roll out two pounds of paste ... have some Smyrna raisins well washed..."". The"
"revive historic British foods. A variant including currants is known from both Sussex and Kent. In Sussex this was formerly called ""Blackeyed Susan"". The Kentish version is known as ""Kentish well pudding"", a recipe included in Eliza Acton's pioneering 19th century cookery book ""Modern Cookery for Private Families"". ""Well pudding"" was also said to have been the more familiar name for the dish in East Sussex. While cooking, the filling ingredients create a thick, caramelized sauce, which upon serving and cutting of the pudding, runs out and pools around the plate, creating a “pond”. After cooking for so long, the"
"man in the role of the ""fool."" 'Plough Pudding' is a boiled suet pudding, containing meat and onions. It is from Norfolk and is eaten on Plough Monday. Plough Monday customs declined in the 19th century but were revived in some towns in the 20th. They are now mainly associated with Molly dancing and a good example can be seen each year at Maldon in Essex. Instead of pulling a decorated plough, during the 19th century, men or boys would dress in a layer of straw and were known as Straw Bears who begged door to door for money. The"
"be hauled from house to house in a procession, collecting money. They were often accompanied by musicians, an old woman or a boy dressed as an old woman, called the ""Bessy,"" and a man in the role of the ""fool."" 'Plough Pudding' is a boiled suet pudding, containing meat and onions. It is from Norfolk and is eaten on Plough Monday. William Hone made use of ""Observations on the Popular Antiquities of Great Britain: Including the Whole of Mr. Bourne's Antiquitates Vulgares"" (1777) by the antiquary John Brand. Brand's work (with additions by Henry Ellis) mentions a northern English Plough"
"rationing. The topping is made of butter, flour, and brown sugar rolled together so that it resembles breadcrumbs. Care must be taken to balance the correct amount of crumble with the fruit, or else the filling may seep through and spoil this crust. Crumble is traditionally served with custard, but today it is sometimes served with cream or ice cream. Finally, Eve's pudding is a British dessert that is essentially a sponge cake on top of the apples. The name may originate from the biblical reference to Eve and the apple in the Garden of Eden. Apple crisp Apple crisp"
"the contents. Black pudding, Yorkshire pudding, and haggis survive from this tradition. In the United Kingdom and some of the Commonwealth countries, the word ""pudding"" can be used to describe both sweet and savory dishes. Unless qualified, however, the term in everyday usage typically denotes a dessert; in the United Kingdom, ""pudding"" is used as a synonym for a dessert course. Dessert puddings are rich, fairly homogeneous starch- or dairy-based desserts such as rice pudding, steamed cake mixtures such as treacle sponge pudding with or without the addition of ingredients such as dried fruits as in a Christmas pudding. Savory"
"Fruit curd Fruit curd is a dessert spread and topping usually made with citrus fruit, such as lemon, lime, orange, or tangerine. Other flavor variations include passion fruit, mango, and berries such as raspberries, cranberries or blackberries. The basic ingredients are beaten egg yolks, sugar, fruit juice, and zest, which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, flavorful spread. Some recipes also include egg whites or butter. In late 19th- and early 20th-century England, homemade lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam,"
"for instance, a glossary of local terms described """"Dick"", plain pudding. If with treacle sauce, treacle dick."" It could alternatively be a corruption of the word ""pudding"", evolving through ""puddink"", then ""puddick"", then finally ""dick"". Another possibility is that it is a corruption or variant of ""dough"". For example, ""deeg"" is the Dutch word for ""dough."" Spotted dick Spotted dick is a British pudding, made with suet and dried fruit (usually currants and/or raisins) and often served with custard. It is made from a mixture of flour, milk, caster sugar, suet, dried fruit, flavorings and baking powder, which is combined"
"ingredients she includes a pound of each of a variety of dried fruits and sugar, plus 1/2lb each of candied peel (citron, orange and lemon). She also adds 1 pint of brandy & 12 eggs. In the late Victorian period a tradition grew up that Christmas puddings should be made on or immediately after the Sunday ""next before Advent"", i.e. four to five weeks before Christmas. The collect for that Sunday in the Book of Common Prayer of the Church of England, as it was used from the 16th century (and still is in traditional churches), reads: Initially probably a"
"for marmalade, particularly in sandwiches, and kept it in his briefcase wherever he went.. Paddington Bear is now used on the label of the smaller peel (""shred"") and clearer/milder Robertson's 'Golden Shred' marmalade.The previous icon - the famous and historical Robertson's ""Golliwog"" image on the label being now considered racially offensive - supplanted. The 2014 movie Paddington led to a slight increase in marmalade sales in the UK. Marmalade Marmalade generally refers to a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. It can be produced from kumquats, lemons, limes, grapefruits, mandarins,"
"bread and some warm milk. A ""Monmouth Pudding"" is said to consist of layers of meringue, jam or seasonal fruit and bread soaked in milk, whilst ""Manchester Pudding"" is similar but contains egg yolks (but some have speculated that this name was just a synonym for the ""Queen of Puddings""). Typical recipes for modern Queen of Puddings can be found in many post-war British cookbooks, such as those of Marguerite Patten, Delia Smith and Jane Grigson. Milk and lemon zest are heated to boiling in a saucepan. Sugar, butter and breadcrumbs are mixed into the hot milk, which is allowed"
"Red pudding Red pudding is a meat dish served mainly at chip shops in some areas of Scotland as an alternative to fish (see fish and chips). Red pudding is associated with the east of Scotland in general and particularly with Fife, though even in this area it has become less common in recent years. Broadly similar to the English saveloy, its main ingredients are beef, pork, pork rind or bacon, suet, rusk, wheat flour, spices, salt, beef fat and colouring. The mixture is formed into a sausage shape of roughly eight inches in length, no different from black and"
"be out"". A traditional dessert pudding called ""clootie dumpling"" is made with flour, breadcrumbs, dried fruit (sultanas and currants), suet, sugar and spice with some milk to bind it, and sometimes golden syrup. Ingredients are mixed well into a dough, then wrapped up in a floured cloth, placed in a large pan of boiling water and simmered for a couple of hours before being lifted out and dried near the fire or in an oven. Recipes vary from region to region e.g. in North Fife and Dundee it is not common to use breadcrumbs but the use of treacle is"
"of foods. This includes jelly with toast, or a peanut butter and jelly sandwich. Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. It can be produced from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots and other citrus fruits, or any combination thereof. Marmalade is generally distinguished from jam by its fruit peel. The benchmark citrus fruit for marmalade production in Britain is the Spanish Seville orange, ""Citrus aurantium"" var. ""aurantium"", prized for its high pectin content, which gives a good set. The peel has a distinctive bitter taste which"
"Traditionally, it is said to have at least seven ingredients. Some say at least ten ingredients in keeping with the theme of ""tenth"", while Alevis always use twelve. Among these are wheat, rice, beans, chick peas, sugar (or other sweetener), dried fruits, and nuts, though there are many variants. However, many renditions add orange and lemon peel to add depth to the pudding. sesame seeds, pomegranate kernels, and cinnamon may be used as garnish, and some variations are flavored with rose water. In most cases, it is vegan, and it is one of the well-known and the most popular vegan"
"large cauldron, the ingredients being slow cooked, with dried fruits, sugar and spices added. In the 15th century, Plum pottage was a sloppy mix of meat, vegetables and fruit served at the beginning of a meal. The name suet pudding refers to the fat mixed with the flour; it is the fat from around the kidneys of mammals. Pudding is a British term for foods using this pastry, and the dishes can be sweet deserts or savory dishes. In George Orwell's 1947 essay ""Such, Such Were the Joys,"" recounting the miseries of his preparatory school education, St Cyprian's School saves"
"Scottish variant, fruit pudding, includes dried fruit in addition to beef suet and oatmeal. White pudding White pudding, oatmeal pudding or (in Scotland) mealy pudding is a meat dish popular in Ireland, Scotland, Northumberland, Nova Scotia, and Newfoundland. White pudding is broadly similar to black pudding, but does not include blood. Modern recipes consist of suet or fat, oatmeal, breadcrumbs and in some cases pork and pork liver, filled into a natural or cellulose sausage casing. Recipes in previous centuries included a wider range of ingredients. White pudding is often thought of as a very old dish that, like black"
"is also found on Bird Cherry (""Prunus padus""), Almond (""Prunus amygdalus""), Peach and Nectarine (""Prunus persica""). The Mirabelle or Greengage varieties of ""Prunus domestica"" may be more resistant. The gall is widely distributed, under recorded in the United Kingdom, but found throughout the temperate Northern Hemisphere. The gall is usually known as 'pocket plum', however alternatives are 'starved plum'; 'bladder bullace; and 'mock plum'. The gall appears on the developing fruit, rendering it inedible and resulting in an elongated, flattened, hollow, stone-less gall of any colour from light green, through grey to light orange. The surface of the gall becomes"
"Ellis Pudding is a variant. Malva pudding Malva pudding is a sweet pudding of South African origin. It contains apricot jam and has a spongy caramelized texture. A cream sauce is often poured over it while it is hot, and it is usually served hot with custard and/or ice-cream. Many South African restaurants offer it. The pudding gained popularity on the West Coast of the US after Oprah Winfrey's personal chef, Art Smith, served it for Christmas dinner in 2006 to the pupils of the Oprah Winfrey Leadership Academy for Girls in South Africa. There are various theories on the"
"snickerdoodles, or sugar cookies baked throughout the month of December and fashioned into many shapes and figures. Unlike the modern United Kingdom, however, there is no tradition for Brussels sprouts at the meal at all, mince pies are normally only served in the Deep South, and Christmas pudding is very rare. Fruitcakes like the Christmas pudding, though still prepared in pockets of the nation, are usually a national joke and any fruitcake of any kind is a disdained and maligned confection lampooned as an unwanted Christmas gift. The comic Johnny Carson once quipped, ""The worst Christmas gift is fruitcake… There"