By : Marie Salbuvik

Introduction:

Sussex Pond Pudding is a traditional English dessert that hails from the county of Sussex. It is a delightful combination of a suet pastry, lemon, and a luscious buttery syrup. In this comprehensive guide, we will explore how to make a Sussex Pond Pudding infused with CBD, adding a unique twist to this classic recipe. The infusion of CBD offers the potential benefits of relaxation and wellness, making this dessert a delightful treat for both the taste buds and the senses. Join us as we delve into the step-by-step instructions for creating a CBD-infused Sussex Pond Pudding.

Table of Contents:

I. Ingredients

II. Equipment

III. Step-by-Step Instructions

A. Making the Suet Pastry

B. Preparing the Lemon Filling

C. Assembling and Cooking the Pudding

D. Serving and Enjoying

IV. Tips and Variations

V. Storage and Reheating

VI. Conclusion

I. Ingredients:

To make a CBD-infused Sussex Pond Pudding, gather the following ingredients:

For the Suet Pastry:

  • 225g self-rising flour
  • 115g shredded suet (vegetable or beef suet)
  • A pinch of salt
  • Cold water

For the Lemon Filling:

  • 1 large unwaxed lemon
  • 115g unsalted butter
  • 115g granulated sugar
  • 2-3 full spectrum CBD oil drops (optional, for CBD infusion)

II. Equipment:

Before starting the recipe, ensure you have the following equipment:

  • Mixing bowl
  • Pastry cutter or fork
  • Plastic wrap
  • Pudding basin or heatproof bowl with a capacity of about 1 liter
  • Aluminum foil
  • Steamer or large pot with a tight-fitting lid for steaming

III. Step-by-Step Instructions:

A. Making the Suet Pastry:

  1. In a mixing bowl, combine the self-rising flour, shredded suet, and a pinch of salt. Mix well using a pastry cutter or fork until the suet is evenly distributed throughout the flour.
  2. Gradually add cold water, a little at a time, mixing with a fork until the mixture comes together to form a soft dough. Be careful not to overwork the dough.
  3. Gather the dough into a ball, cover it with plastic wrap, and refrigerate for at least 30 minutes to allow the suet to firm up.

B. Preparing the Lemon Filling:

  1. Rinse the lemon, then pierce it several times with a fork. This will help release the lemon juice during cooking.
  2. In a saucepan, melt the unsalted butter over low heat. Add the granulated sugar and stir until it dissolves completely.
  3. Optional: If desired, add 2-3 full spectrum CBD oil drops to the butter and sugar mixture. Stir well to evenly distribute the CBD oil.
  4. Roll the lemon on a hard surface to soften it slightly, then zest the lemon using a fine grater. Set the zest aside.
  5. Cut the zested lemon in half and squeeze out the juice. Strain the juice to remove any seeds or pulp.
  6. Add the lemon juice and zest to the butter and sugar mixture, stirring well to combine. Remove the saucepan from the heat.

C. Assembling and Cooking the Pudding:

  1. Remove the suet pastry from the refrigerator. Divide it into two equal portions – one for the base and one for the lid of the pudding.
  2. Roll out the larger portion

of the suet pastry on a lightly floured surface to a thickness of about 1/4 inch. It should be large enough to line the pudding basin, allowing for overhang.

  • Carefully line the greased pudding basin with the rolled-out suet pastry, pressing it gently against the sides and ensuring there are no gaps or tears.
  • Spoon the prepared lemon filling into the pastry-lined basin, ensuring it is evenly distributed.
  • Roll out the remaining portion of suet pastry to create a lid for the pudding. It should be slightly larger than the diameter of the basin to allow for sealing.
  • Place the pastry lid over the filling and fold the excess pastry from the base over the top, pressing to seal the edges. Trim off any excess pastry.
  • Cover the pudding basin with a layer of aluminum foil, ensuring it is tightly sealed to prevent any water from entering during cooking.
  • Fill a steamer or a large pot with about 2 inches of water. Place a heatproof trivet or an upturned heatproof plate at the bottom to elevate the pudding basin and prevent direct contact with the heat source.
  • Gently place the covered pudding basin onto the trivet or plate. Cover the steamer or pot with a lid and steam the pudding over medium-low heat for approximately 2.5 to 3 hours. Ensure the water does not completely evaporate during the cooking process, adding more if necessary.
  • Once the pudding is cooked, carefully remove it from the steamer or pot using oven mitts or kitchen towels. Allow it to rest for a few minutes before removing the foil cover.

D. Serving and Enjoying:

  1. To serve the CBD-infused Sussex Pond Pudding, run a knife around the edges of the pudding to loosen it. Place a serving plate upside down on top of the basin and invert the pudding onto the plate. Gently lift off the basin, revealing the golden suet pastry and lemony filling.
  2. Serve the pudding slices warm, allowing the buttery syrup to gently pool around each portion. The combination of the tender suet pastry and tangy lemon filling is a delightful balance of flavors.
  3. If desired, you can serve the CBD-infused Sussex Pond Pudding with a dollop of whipped cream or a scoop of vanilla ice cream. The creamy accompaniment adds a touch of indulgence to this already delectable dessert.

IV. Tips and Variations:

  • CBD Dosage: If you choose to infuse your Sussex Pond Pudding with CBD, add 2-3 full spectrum CBD oil drops to the butter and sugar mixture during the preparation of the lemon filling. Ensure you follow the dosage instructions provided with your CBD oil and consult with a healthcare professional if needed.
  • Serving Suggestions: Sussex Pond Pudding is traditionally served warm, but it can also be enjoyed at room temperature or even chilled. Experiment with different serving temperatures to find your preferred way of enjoying this CBD-infused dessert.
  • Lemon Variations: While the classic Sussex Pond Pudding calls for the use of a single large lemon, you can add additional citrus flavors by incorporating the zest of other citrus fruits such as oranges or limes.
  • Dietary Restrictions: For a vegetarian version, opt for vegetable suet instead of beef suet. Additionally, ensure that the CBD oil you use is vegan-friendly, if desired.

V. Storage and Reheating:

  • Leftover CBD-infused Sussex Pond Pudding can be stored in the refrigerator for up to 3 days. Reheat individual portions in the microwave or steam them briefly before serving.
  • For longer-term storage, you can freeze the CBD-infused Sussex Pond Pudding. Wrap it tightly in plastic wrap and place it in

Conclusion

Marie Salbuvik
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