Apple and blood orange Sussex pond pudding

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4-6

By Matt Tebbutt

For the Sussex pond pudding

  • 125g/4½oz unsalted butter, plus extra for lining the bowl
  • 200g/7oz self-raising flour, plus extra for lining the bowl
  • 100g/3½oz suet
  • 60g/2¼oz milk
  • 125g/4½oz soft brown sugar
  • 1 small cinnamon stick
  • 1 large blood orange, scrubbed and slashed
  • 2 Braeburn apples, cored and quartered, skin on
  • pinch salt

For the blood orange and mint salad

  • 6 Medjool dates, stones removed, chopped
  • 1 Braeburn apple, diced
  • 1 bunch fresh mint, leaves picked
  • 3 blood oranges, segmented and diced
  • 2 lemons, segmented and diced
  • 4 tbsp walnuts, toasted and chopped

To serve

  • 400ml/14 fl oz double cream
  • handful orange crisps (optional)
Print Friendly, PDF & Email
data-matched-content-ui-type="image_card_stacked"
Top