Snowdon Pudding

Ingredients

• Quarter of a pound of Raisins
• Three ounces of Suet
• Quarter of a pound of Bread-crumbs
• Three-quarters of an ounce of Ground Rice
• Three ounces of Marmalade
• One Lemon (grated rind)
• Two Eggs
• Half a gill of Milk
• Pinch of Salt
• Three ounces of castor Sugar

Method

1. 1

   Ornament a greased pudding-basin with the raisins, stoned, cut in halves, but not divided, pressing the cut side on the basin.

2. 2

   Put the suet finely-chopped, crumbs, rice, sugar, lemon, and salt into a basin, and thoroughly mix, then beat in the marmalade, eggs, and milk; pour the mixture into the ornamented basin, cover with a greased paper, and steam one hour.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 65. The excerpt below is the record exactly as published.

Snowdon Pudding. Ingredients. Quarter of a pound of Raisins. Three ounces of Suet. Quarter of a pound of Bread-crumbs. Three-quarters of an ounce of Ground Rice. Three ounces of Marmalade. One Lemon (grated rind). Two Eggs. Half a gill of Milk. Pinch of Salt. Three ounces of castor Sugar

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