Sussex Pudding A Little Different Than Yorkshire Pudding Recipes

Steps:

• Set oven to 375F or Gas Mark 5.
• Mix all the dry ingredients together.
• Mix the eggs with the milk, and then combine with the dry ingredients.
• Pour into a greased tin approx 8 inches long x 6 1/2 inches wide x 2 inches deep.
• Bake for 1 hour.

Steps:

• Put a clean dish towel in the bottom of a large stockpot; fill halfway with water. Bring to a boil over medium heat; cover, and let simmer until ready to use.
• Place flour, baking powder, and salt in the bowl of a food processor; pulse to combine. Add 1/2 cup butter; pulse until mixture resembles coarse meal, about 10 seconds.
• While the machine is running, add 8 tablespoons of ice water to the mixture, and process until the dough just holds together. Wrap the dough in plastic, and refrigerate for at least 1 hour.
• Remove two-thirds of the dough (leave remaining dough in refrigerator). Roll out to 1/8-inch thickness, and line a 1-quart pudding bowl or souffle dish with the dough.
• Roll out the remaining dough. Layer the lined pudding bowl with half the light-brown sugar and 1/8 cup butter. Prick lemon all over with the point of a paring knife. Place lemon in center of bowl, sprinkle with remaining sugar and butter, and cover with remaining dough. Trim edges.
• Place a 10-inch circle of waxed paper over bowl. Secure with a rubber band. Place in stockpot with towel and simmering water that comes halfway up the sides of the bowl. Cover; steam for 5 hours, making sure the water remains at a bare simmer. Add more water if necessary. Transfer from heat, and invert pudding onto a serving platter; serve immediately.

Steps:

• Preheat oven to 425°F; rack at mid level.
• In a bowl whisk flour, soup mix, eggs, milk and margarine.
• Generously grease 8 large muffin tins and place on a cookie sheet. Pour 1/3 cup of batter in each tin.
• Bake 25-30 minutes or until puffy and golden brown.
• Remove from cups and serve warm.
• I find that it sometimes helps to make the batter well in advance of cooking and refrigerate it right up until you want to cook them.
• Have muffin tins hot and then proceed as directed. Either way it works!