Snowdon Pudding

Ingredients

• 4 oz. suet
• 4 oz. ground rice or small sago
• 4 oz. bread-crumbs
• 4 oz. brown sugar
• A little milk
• 2 table-sps. marmalade
• A pinch of salt
• A few raisins
• 1 egg

Method

1. 1

   Cut the raisins in halves, stone them, and dry them in the oven.

2. 2

   Grease a mould and decorate it with the prepared raisins.

3. 3

   Chop the suet finely and put it into a basin with the bread-crumbs, ground rice, sugar, and salt.

4. 4

   Mix these dry ingredients, make a well in the centre, add the marmalade, the beaten egg, and enough milk to moisten.

5. 5

   Mix well and pour into the prepared mould.

6. 6

   Cover with greased paper and steam until thoroughly cooked.

7. 7

   Serve with custard, orange, or lemon sauce.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 652. The excerpt below is the record exactly as published.

Snowdon Pudding 4 oz. suet. 4 oz. ground rice or small sago. 4 oz. bread-crumbs. 4 oz. brown sugar. A little milk. 2 table-sps. marmalade. A pinch of salt. A few raisins. 1 egg

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