Snowdon Pudding

Ingredients

• Eight ounces of finely-chopped beef suet
• eight ounces of breadcrumbs
• eight ounces of castor sugar
• eight ounces of raisins, stoned and halved
• two ounces of glace cherries, halved
• two ounces of ground rice
• four eggs
• one gill of milk
• the grated rind of two lemons
• four tablespoonfuls of apricot marmalade or jam
• one teaspoonful of ground cinnamon
• salt

Method

1. 1

   Decorate the bottom and sides of a well-buttered mold or bowl with some of the halved cherries and raisins.

2. 2

   Put the remainder into a bowl, add the suet, breadcrumbs, sugar, ground rice, lemon rind, cinnamon, and two good pinches of salt.

3. 3

   Beat the eggs, stir in the milk and marmalade, and when well mixed, add them to the dry ingredients, and beat well.

4. 4

   Pour the mixture into the prepared mold, cover with a buttered paper, and steam from one and a quarter to one and a half hours.

5. 5

   Serve with fruit syrup or suitable sweet sauce.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 193. The excerpt below is the record exactly as published.

Snowdon Pudding. INGREDIENTS. — Eight ounces of finely-chopped beef suet, eight ounces of breadcrumbs, eight ounces of castor sugar, eight ounces of raisins, stoned and halved, two ounces of glace cherries, halved, two ounces of ground rice, four eggs, one gill of milk, the grated rind of two lemons, four tablespoonfuls of apricot marmalade or jam, one teaspoonful of ground cinna- mon, salt

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