Snowdon Pudding

Ingredients

• Three ounces suet
• Four ounces bread crumbs
• Three-quarters ounce ground rice
• Four ounces raisins
• Three tablespoonfuls marmalade
• Three ounces castor sugar
• One lemon (grated rind)
• Two eggs
• Half a gill milk

Method

1. 1

   Ornament a greased pudding-bowl with the raisins, stoned and cut in half but not divided, pressing the cut sides on the bowl.

2. 2

   Make the bread crumbs, and shred and chop the suet finely.

3. 3

   Mix all the dry ingredients in a basin.

4. 4

   Beat up the eggs, add the marmalade and milk, and stir them into the other ingredients.

5. 5

   Pour the mixture into the prepared bowl, and steam for two hours.

6. 6

   Turn onto a hot dish, and serve with marmalade sauce.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 38. The excerpt below is the record exactly as published.

Snowdon Pudding. Three ounces suet. Four ounces bread crumbs. Three-quarters ounce ground rice. Four ounces raisins. Three tablespoonfuls marma- lade. Three ounces castor sugar. One lemon (grated rind). Two eggs. Half a gill milk. Ornament a greased pudding-bowl with the raisins, stoned and cut in half but not divided, pressing the cut sides on the bowl. Make the bread crumbs, and shred and chop the suet finely. Mix all the dry ingredients in a basin. Beat up the eggs, add the marmalade and milk, and stir them into the other ingredients. Pour the mixture into the prepared bowl, and steam for two hours. Turn on to a hot dish, and serve with marmalade sauce. Fig Pudding. Three ounces suet. One ounce flour. Four ounces bread crumbs. Eighteen figs. One tablespoonful syrup. Three ounces sugar. Three eggs. Half a teaspoonful bicarbon- ate of soda. Half a gill milk. PLAIN COOKERY RECIPES. 94 Stew the figs in a little water until tender, then chop them finely ; shred and chop the suet finely. Mix all the dry in- gredients in a bowl; add the figs, beaten eggs, syrup, and milk. Turn into a well-greased bowl, cover with a buttered paper, and steam steadily for two hours. Turn the pudding on to a hot dish, and pour a custard sauce round. Note. — Date pudding may be made by the above recipe, substituting half a pound dates for the figs. Lemon Half a pound bread crumbs. Quarter a pound suet. Two ounces flour. One and a Pudding. Four ounces moist sugar. Two lemons. Two eggs, half gills milk. Make the bread crumbs ; shred and chop the suet finely. Mix all the dry ingredients in a bowl, and add the grated lemon rind. Strain the lemon juice. Beat up the eggs, add the milk, and stir the liquid into the dry ingredients. Mix well. Pour the mixture into a greased bowl, cover with a buttered paper, and steam for about one and a half hours. Turn the pudding on to a hot dish, and pour round either a custard sauce or a sweet white sauce. Marmalade Pudding. Four ounces bread crumbs. Two ounces suet. Two ounces candied peel. One lemon. One egg. Half a gill milk. Three tablespoonfuls marmalade

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