Snowdonia Pudding
Recipe type: Puddings and Custard
Serves: 4
  • 4 ounces suet
  • 2 ounces stoned raisins
  • 3 eggs
  • 3 ounces lemon marmalade
  • 1 ounce cornflour or ground rice
  • 1 grated rind of a lemon
  • 3 ounces demerara sugar
  • 4 ounces breadcrumbs
  • 1 pinch salt
  2. Mix the suet, breadcrumbs, cornflour and salt together. Add the grated lemon rind and sugar. Grease the inside of a basin and press about half the raisins on to the greased surface.
  3. Beat the eggs and add with the remaining raisins to the mixture.
  4. Pour into the basin. Cover and boil for 12 hours.

Serve with Madeira sauce.

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