Snowdon Pudding

Ingredients

• half a pound of very finely minced beef-kidney suet
• half a pound of bread crumbs
• an ounce and a half of rice-flour
• a pinch of salt
• six ounces of lemon marmalade
• six ounces of pale brown sugar
• six thoroughly whisked eggs
• the grated rinds of two lemons

Method

1. 1

   Butter a mould and press raisins into it.

2. 2

   Mix suet, bread crumbs, rice flour, salt, marmalade, sugar, eggs, and lemon rind.

3. 3

   Pour into the mould, cover, and boil for one and a half hours.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 369. The excerpt below is the record exactly as published.

SNOWDON PUDDING. (Genuine Receipt.') Ornament a well buttered mould or basin with some fine raisins split open and stoned, but not divided, pressing the cut side on the butter to make them adhere; next, mix half a pound of very finely minced beef-kidney suet, with half a pound of bread crumbs, and an ounce and a half of rice-flour, a pinch of salt, and six ounces of lemon marmalade, or of orange when the lemon cannot be procured ; add six ounces of pale brown sugar, six thoroughly whisked eggs, and the grated rinds of two lemons

Cook this with the app: pantry check, scaling, and the assistant.