Canterbury Pudding, Kent
The county of Kent , perhaps because of the rich produce available to it, has a wonderful range of puddings, with variations on apple pie among the best known. It also claims some really stodgy, filler-upper things that we may surmise were fuel for the agricultural labourers, and, when there was such an industry, the Kentish coal miners. Canterbury pudding or puddings, there is no one definitive recipe is one of the latter, though the first option below is a rather gentrified one with the inclusion of brandy maybe for the farmer instead of the labourer?
The lighter version (the term is relative) of this dish first though it may be a later development of the type given after it. It uses breadcrumbs, self-raising flour (or plain flour and a pinch of baking powder), suet, and sugar in roughly equal proportions, made into a batter with an egg (or two if they are small), a slug of brandy, and the same amount of milk. This is flavoured with the juice and zest of a lemon. It needs to end up as enough pourable batter to fill a pie dish, which will be baked for about an hour start checking after 45 minutes.
Though still known as Canterbury Pudding, the following is a far sturdier dish, lacking the cushioning effect of breadcrumbs in the previous one. Two ounces of butter are melted and combined over gentle heat with two well-beaten eggs, then two ounces of sugar and two ounces of self-raising flour (or again plain and a pinch of baking powder), all stirred together, this batter flavoured with the zest of a lemon or even half a lemon if needs must. Poured into small moulds or patty-pans then baked for 15 - 20 minutes (check the tops), the resulting puddings cry out for a sharp sauce, or perhaps cream or custard to lift them.