Snowdon Pudding

"Traditional Welsh steamed dessert/pudding, based on this recipe"
photo by a user photo by a user
Ready In:
2hrs 30mins




  • Grease a 1.2-litre pudding basin and scatter about a third of the raisins inside.
  • Place the suet, cornflour, sugar, remaining raisins, breadcrumbs and marmalade in a bowl and mix together.
  • In another bowl, mix the zest, eggs and a pinch of salt. Stir the egg mixture into the suet mixture and pour into the basin.
  • Put together two large rectangles of greaseproof paper and a piece of foil the same size.
  • Keeping the sheets on top of each other, fold them over in the middle so that you have a pleat in the centre.
  • Place on top of the pudding, folding it down at the sides, to make a cover and tie tightly round the top of the bowl with string.
  • Make a string handle so that you will be able to lift the pudding out of the saucepan easily.
  • Trim so there is 3-4cm of covering left below the string – if it touches the water the pudding will become soggy.
  • Set the pudding in a steamer or in a large pan of simmering water – the water should come a third of the way up the side of the pudding basin.
  • Cover and steam gently for 2 hours. Top up with boiling water if needed.
  • To make the sauce, put the marmalade, caster sugar and 2 tablespoons water into a saucepan and heat gently until combined. Remove from the heat and add the gin. The sauce will thicken as it cools and is best served warm or at room temperature.
  • When the pudding is cooked, run a knife around the edge and turn out onto a plate. Pour the sauce over the top and serve with crème fraîche – its sharpness will cut through the richness of the pudding.

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<p>Thanks in advance if you are making any of my recipes, and I hope that you like them as I do. <br /> <br />I grew up in the US, but I have spent most of the last few years in Europe now live in Germany, with my German husband. Much of the time that I have lived in Europe, I have lived in international student housing so I have lived with and cooked with people from all over world. I have also have had to learn to improvise a bit because it isn't always easy to get the foods I miss from the US here. <br /> <br />My husband is a good cook and likes to cook when he has time, but he quite often makes what he knows, mainly German food. So I am the one feeding him strange things. :D My husband has recently taken up hunting so I am having to learn how to cook game: wild boar, deer, hares and geese are the most common things hunted here. It isn't easy to find things for wild boar so I am trying to publish ones that I find that we really liked. <br /> <br />I like Recipezaar because I can easily find recipes for whatever I am in the mood, or whatever I happen to have laying around when I am too lazy to walk to the supermarket. :) I like trading tips with the people at the Asian and the German/Benelux forums, I lurk there mostly, but post when I have questions or think that I can help. <br /> <br />My reviews are mainly 4 or 5 stars because I won't try anything that I don't think that I will like. 5 stars is it was great, will make again, only very minor changes were made, if any. 4 stars is it was very good, will probably make again, made some changes to adjust to my taste. 3 stars is it was okay, probably won't make again but I didn't really mind eating it. I haven't had anything here that I thought was lower than that, which is good with how picky I am. I'll try most new things if it sounds good, but I am not afraid to say if I don't like it. I quite often make my own recipes out of some of the ones I find here, and don't post recipe reviews if I radically changed it.</p>
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