Snowdon Pudding
A rich, steamed suet pudding studded with raisins and brightened with citrus zest, juice, and thick orange marmalade.
- Prep
- 20 min
- Cook
- 90 min
- Total
- 110 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 440 kcal
Equipment
- •1-litre pudding basin
- •greaseproof paper
- •aluminium foil
- •kitchen string
- •large saucepan with lid
- •mixing bowl
Nutrition
Per serving, approximate
- Calories
- 440 kcal
- fat
- 23 g
- carbs
- 52 g
- fibre
- 2 g
- protein
- 8 g
- calories
- 440 kcal
Instructions
- 1
Grease a 1-litre pudding basin generously with the softened butter.
- 2
Press half the raisins firmly against the buttered basin walls and base in a pattern.
- 3
Combine the breadcrumbs, suet, remaining raisins, caster sugar, lemon zest, and ginger in a mixing bowl.
- 4
Whisk the eggs, lemon juice, and marmalade together in a separate jug until blended.
- 5
Pour the liquid mixture into the dry ingredients and stir well into a thick batter.
- 6
Add a splash of milk if the mixture feels overly dry or stiff.
- 7
Spoon the batter gently into the prepared basin without dislodging the patterned raisins.
- 8
Cover the basin with a pleated sheet of greaseproof paper and foil, tying securely with kitchen string.
- 9
Place the basin on an inverted saucer in a large pot, adding boiling water halfway up the sides.
- 10
Cover the pot and steam over low heat on the hob for ninety minutes, topping up water when necessary.
- 11
Lift the basin out, rest for five minutes, and remove the string and covers.
- 12
Run a round-bladed knife around the edge and invert the pudding onto a warm serving plate.
Chef's tips
Pleating the greaseproof paper and foil allows the pudding room to expand during steaming. Keep an eye on the water level in the pan and top up with boiling kettle water so the pot never boils dry.
Ingredient substitutions
- beef suet → vegetable suet (for a vegetarian version)
- Seville orange marmalade → lemon marmalade or shredded ginger preserve
Storage
Store leftover pudding covered in the refrigerator for up to three days.
Reheating
Reheat individual slices in a microwave for 30-45 seconds or steam the basin for 20 minutes until piping hot.
Common mistakes to avoid
- •Letting the pan boil dry during the long steaming process
- •Tying the foil lid too tightly without a pleat, which prevents the pudding from rising
- •Inverting the pudding immediately without letting it rest and set for five minutes
Serving suggestions
Cooked Snowdon Pudding?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from North Wales
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
