Snowdon pudding

Method

1. Lightly butter a 1.7 litre bowl and scatter with 1 tbsp of the raisins.

2. Mix together the remaining raisins with the suet, cornflour, brown sugar, breadcrumbs, marmalade and lemon zest.

3. Beat the eggs with the salt and stir into the mixture.

4. Pour the pudding mix on the top of the raisins in the bowl.

5. Cover the bowl with a tight lid and steam over boiling water for 2 1/2 - 3 hours.

6. To make the sauce, boil the sugar and lemon rind in the water for 15 minutes and then stir in the butter.

7. Dissolve the cornflour in the lemon juice and pour into the sauce, stirring until well combined and smooth. Bring back to the simmer and add the wine. Stir until the sauce thickens.

8. To serve, turn the steamed pudding out of the bowl and coat with the sauce.

9. A dollop of whipped cream can be added to the pudding before pouring over the sauce for added effect.

Comments                        add a comment

Be the first to add a comment...

Ingredients

Butter, for greasing bowl
125g seedless raisins
225g shredded suet
40g cornflour
175g soft brown sugar
225g white breadcrumbs
175g lemon marmalade
zest of 2 Lemons, grated
6 free-range eggs, beaten
1/4 tsp Salt
whipped cream, to serve (optional)

For the sauce:

40g caster sugar
rind and juice of 1/2 lemon
150ml water
25g unsalted Butter
2 tbsp cornflour
125ml fruity white wine

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Afternoon tea, curry cookery courses and more!
Special offers on wine
Competitions: great prizes up for grabs