Snowdon pudding

Method

1. To make the pudding; preheat the oven to 190C/gas 5.

2. Grease 8 ramekins, pudding moulds or a 1.2 litre pudding basin.

3. Dot the inside with some of the sultanas or raisins.

4. Mix the dry ingredients together.

5. In another bowl beat the honey, eggs and lemon zest and pour into the dry ingredients.

6. Mix well and divide between the ramekins/moulds or spoon into the basin.

7. If using ramekins or small pudding basins place them in a roasting tin and pour in boiling water to come 2.5cm up the sides of the ramekins. Cover with greased foil.

8. Bake for about 40 minutes until risen and golden.

9. If making a large pudding, cover with greased foil and steam in a covered pan for 1 hour 30 minutes.

10. To make the sauce; place the lemon marmalade in a pan together with the lemon rind, juice and honey. Bring to a fast boil and cook until syrupy.

11. To serve; turn the pudding out and drizzle with the sauce.

12. Serve with custard, cream or vanilla ice cream.

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Ingredients

For the pudding

100g sultanas, or raisins
200g suet
1 1/2 tbsp cornflour
100g soft brown sugar
200g fresh white breadcrumbs
2 tbsp Welsh honey
6 Eggs
2 Lemons, finely grated zest

For the sauce

2 tbsp lemon marmalade
2 tbsp lemon rind, finely sliced
2 Lemons, juice only
2 tbsp Welsh honey

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