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Snowdon Pudding

All Areas > Food & Drink > Delicious Dish

Author: Helen Kingscott, Posted: Monday, 28th December 2020, 09:00

I love an old-fashioned steamed pudding, especially in the colder winter months. There are many variations of this pudding, some using suet, but I like this one.

60ml/4tbsp marmalade
50g/1¾ oz raisins (I used sultanas)
75g/2¾ oz caster sugar
100g/3½ oz white breadcrumbs
50g/1¾ oz cornflour
Grated rind of 2 lemons
3 medium eggs, beaten
100g/3½ oz margarine, melted

1. Grease a 600ml/1 pint pudding basin.

2. Spoon 30ml/2 tbsp marmalade in the bottom (I added two more for luck!) Sprinkle over half the dried fruit.

3. Mix together all the dry ingredients, stir in the eggs, remaining marmalade, margarine and dried fruit.

4. Pour into the pudding basin then cover with a disc of greaseproof paper, then a piece of pleated foil.

5. Either place on an inverted heatproof plate inside a pan or, as I did, just use the steamer part of a saucepan set.

6. Add a little water to the pan, cover and steam for 1½ hours, topping up the water as necessary.

7. Carefully turn out and serve with custard, cream or ice cream.

Tip: This freezes well so you could pop a couple of slices in the freezer for an easy pudding another week.

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