Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Over the past few years we have been using bergamot in the restaurants for cocktails; the actual bergamot orange is a fine fruit that is grown in southern Italy and is a member of the citrus family, but is more well known for flavouring Earl Grey tea than appearing in cocktails. To create this dish, I experimented with the fruit and substituted a lemon for a bergamot and incorporated it into one of my favourite puddings, the Sussex pond.
250g self-raising flour
125g shredded beef suet or vegetable suet
150ml milk
300g unsalted butter, softened
200g soft light brown sugar
1 lemon (or a bergamot if you can get hold of one)
Mix the flour and suet in a bowl. Mix into a dough with the milk. The dough should be firm enough to roll out into a circle large enough to line the pudding basin.
Cut a quarter out of the circle, so that you can make a cone shape with the dough to fit more easily in the pudding basin, and leaving you leftover dough for the lid. Put this slice of dough aside.
Butter a pudding basin well; drop the pastry into it, flattening it at the bottom, and joining up the edges where the slice was taken out.
Mix the sugar and butter together; put it into the lined basin. Prick the bergamot all over as much as you can with a roasting fork or skewer so that the juices can escape, then push it into the butter mixture.
Remould the pastry for the top and roll it out into a circle to fit the top of the pudding bowl. Lay it over the filling and press the edges of the dough together so that the filling is sealed in.
Take a piece of foil big enough to fit over the basin with an extra 5cm all round. Make a pleat down the middle of the foil, place over the top of the basin; tie in place with string like a parcel – with a string handle so it can be lifted in and out of a saucepan.
Put enough water in a pressure cooker to go halfway up the bowl, place the bowl in, bring to the boil, close the lid and cook for 1½hours. Lift out, remove the foil and loosen the sides with a knife. Put a deep dish over the basin and quickly turn upside down. The centre will collapse and the syrup will ooze out. Serve with thick clotted or Jersey cream.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments