Snowdon Pudding Recipe

• 100 grams / 4 oz of suet
• 3 eggs
• 4 tablespoons of cornflour
• 75 grams / 3 oz of brown sugar
• 2 cups of fresh breadcrumbs
• 50 grams / 2 oz of raisins
• 2 tablespoons of marmalade
• 1 lemon rind (zest)
• A pinch of salt

In a large bowl mix the suet, breadcrumbs and salt together. Add the lemon rind and brown sugar to the mixture. Grease a pudding basin or medium sized stainless steel bowl and spread half of the raisins on the bottom of the bowl. In a separate bowl beat the eggs and marmalade together. Add the eggs and marmalade and the remaining raisins to the mixture and mix thoroughly, pour into the greased bowl. Stretch a layer of cooking paper and tinfoil over the rim of the bowl and tie securely. Place a soup or dessert bowl upside down in a large saucepan, lower the pudding on top and three quarters fill with boiling water. Bring to the boil and simmer for 1½ hours. Serve hot with crème anglaise or custard.

(Serves 6)