Obviously, three
hours in the steamer,
it's gonna be hot.
That's the fucking
wrong one.
Fuck me.
Cock.
Bullocks.
[MUSIC]
I'm Ronnie, we're up in
the Tramshed Library.
I'm Mark Hix's
Group Head Chef and
today we're gonna make
a Sussex Pond Pudding.
First of all, we're
gonna make the pastry.
We've got some
self-raising flour.
A little bit
of beef suet,
real suet, off a real
cow and everything.
So we're gonna put
that onto a mixer,
could do it by hand.
Gonna give that a little
mix, just to bring it
together and then we're
gonna add some milk.
So that's gonna form just
a very basic suet pastry.
Okay, so
we just take that off.
Just bring that
together a little bit.
Okay, so we'll wrap this.
At this stage, it should
look a little bit sticky.
That'll firm up.
Okay, so we're just gonna
pop that into the fridge
for an hour, hour and
a half or so.
So to fill in really
healthy, butter.
>> How much?
>> A lot.
[LAUGH]
Brown sugar.
So about 500
grams of butter,
500 grams of brown sugar.
We got quite a big,
pretty bowl today but
it is a sharing dish.
So we're gonna
put that on.
We're just gonna let
that mix together.
In the mean time,
whole lemon.
We need as many holes
in this as possible.
What we're looking for
here is for
all that juice to
be able to escape.
[MUSIC]
So there's our pastry.
That's gotten
a lot dryer now.
Not so wet.
More butter,
just in case.
So it's not gonna stick.
It's a bit of
self-raising flour.
Now, this is where
everyone cocks up.
So they make something
with self-raising flour
and then they roll it
out in plain flour and
if you get enough
flour into it,
you kill your
self-raising flour.
A bit like when you make
something gluten free and
then some dough nut rolls
it out in normal flour.
You can see in there,
nice, big flakes
of beef suet.
It's not for the faint
of heart at this and
it's certainly not for
the vegetarians.
So the idea of this is,
the pasta and
the sugar are gonna melt.
To use the chef-y term,
emulsify.
To you and I,
mix together, and
it's going to form
like a lemon sauce.
So you want the pastry,
it's gonna soak up
all that sauce, so
you don't want
it wafer thin,
it's gonna go a bit
sort of spongy.
Stick that into our bowl.
Okay, so we're just
gonna press all that in.
Again, not too perfect.
That's okay,
a little bit overlapped.
Squash it in.
I'm not one for faffing
about too much, really.
This is a big
butch pudding.
There's our filling,
just butter and sugar.
The trick here is not to
over mix the butter and
sugar.
It's no good going
out for a fag and
forgetting about it
because what's gonna
happen then is you're
gonna get air into it.
You're not gonna be able
to pack it in enough.
It's gonna be a sponge,
when it cooks,
gonna sink down.
No filling in it, you're
gonna get dry sponge.
Lemon goes in the middle.
Then we're going to
pack all of that,
all of that right in.
This needs to
be really full.
So when you get
the recipe and
you see the amount
of pastry and
then you see the amount
butter and sugar,
you think Jesus Christ,
that can't be right.
Obviously it depends on
the size of your lemon
but that can be a little
bit domed, that's fine.
So this is going
to be our lid.
Put a bit much there.
That's all right,
we have steak and
kidney pudding later.
So again knead
same thickness.
Now you could cut
this nice and
round and nice and
neat and tidy or we can
just push it together.
Little bit of water just
around the edge there to
help us form a seal and
then we're just gonna
crimp that so finger and
thumb, we're just gonna
push that together just
to form a little lip.
It's like a stapler
if you like but
obviously, without
the staples.
Okay, I just
need a knife.
Fucking not very
organized here.
Okay, so
obviously we've got a lot
of excess pastry there.
So the good thing
about this is,
that'll all re roll if
we're careful with it and
we haven't overworked
it earlier.
Okay, so we've got
our little edge.
>> Now what we're going
to do here just to
make doubly sure is,
we're going to fold that
edge onto itself again.
So we end up with like
a rolling stones fat lip.
That's the best bit.
So that's going to
go really crispy.
That's the bit
that we're after.
That's it,
as simple as that.
[MUSIC]
Okay, so
what's gonna happen now,
it's gonna sit
in the oven.
It's gonna have a little
sleep for three hours.
That butter and sugar,
it's all gonna melt down.
So the idea of the whole
lemon is we get
that nice outside
lemon zestiness,
which is a bit sharper
and the juice,
and you always see people
trying to eat the lemon.
The lemon's not
really for eating.
It'll be so far cooked,
you probably
could eat it.
So a bit of grease
proof paper,
I thought I'd get
a little advert in it.
Nice.
[LAUGH]
And then we're
gonna tinfoil that.
So we'll do
double tinfoil,
just to make sure
it's all sealed in.
I'll put that on the top.
Now this recipe's in
a really old cookbook of
mine and it says,
wrap it, string it.
The thing is,
this is an old recipe and
it used to go in old
ovens, and old gas, and
old everything else.
These days,
modern technology,
[SOUND] that's gonna
be fine like that.
In he goes, and I never
did have a Blue Peter
badge but I'm sure
I should have done.
So there's one
that we did about
three hours ago.
So now the moment
of truth.
Does it turn out?
[LAUGH] Now the good
thing about this is
it's called a Sussex Pond
Pudding because it's
supposed to look
like a mess.
Right.
Here's the money shot.
We've only got one.
In it goes.
Oh, look at that.
There we go.
So that's all
mixed together.
Our suet's all nice and
crispy.
Lemon's all broken down.
Here we go in,
a bit of jersey cream.
Brilliant.
We'll tuck into that.
We have the good at and
that's a Sussex Pond.
Delicious, very good for
you.
I'm Ronnie,
Hix restaurants.
See you later.
We had a competition
once to
see whether someone
could eat a whole one.
>> Did he eat it?
>> He was not far off.
The fat fucker.
>> [LAUGH]
[MUSIC]
