The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.
I made a Sussex Pond pudding. I’ll admit, I used Crisco in place of suet. The pudding was simple and unusual: essentially, a pie crust, filled with butter, brown sugar, and a whole lemon, then put in a heatproof bowl (I used Pyrex), covered in parchment paper and foil, and steamed in a pot on the stove for about 3 hours. You prick the lemon before putting it in so the juices come out and make a sauce with the butter and brown sugar.
They tell you to make sure to use a thin-skinned lemon. Well, I used the only kind of lemon being sold at Stop n Shop, and apparently the skin was not thin enough. The bitter flavor of the pith really came out in the sauce, and although the first few bites were delicious, once I hit the bitterness I really couldn’t even stand to eat anymore. I still think it’s ingenious, though – I’d like to try again using lemon zest and juice instead of the whole lemon (cool as the idea of the whole lemon is).
I’m not gonna lie: it’s a pretty ugly dessert, or at least my attempt at it was. Here’s a picture just to prove I made it.