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Snowdon Pudding, MMMM tasty
This steamed pudding is without doubt a fantastic comfort for any cold winters night.
Ingredients
- 100 grams / 4 oz of suet (Suet can be bought in natural form in many supermarkets, it is the fat from around the kidneye, or ask your butcher)
- 3 eggs
- 4 tablespoons of cornflour
- 75 grams / 3 oz of brown sugar
- 2 cups of fresh breadcrumbs
- 50 grams / 2 oz of raisins
- 2 tablespoons of marmalade
- 1 lemon rind (zest)
- A pinch of salt
- In a large bowl mix the suet, breadcrumbs and salt together. Add the lemon rind and brown sugar to the mixture.
- Grease a pudding basin or medium sized stainless steel bowl and spread half of the raisins on the bottom of the bowl.
- In a separate bowl beat the eggs and marmalade together. Add the eggs and marmalade and the remaining raisins to the mixture and mix thoroughly, pour into the greased bowl. Stretch a layer of cooking paper and tinfoil over the rim of the bowl and tie securely.
- Place a soup or dessert bowl upside down in a large saucepan, lower the pudding on top and three quarters fill with boiling water. Bring to the boil and simmer for 1½ hours. Serve hot with custard.
(Source: cuisinedumonde.com)
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3)
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anonymous says:
29-Jul-2009
tasty
anonymous says:
28-Jul-2009
dilicious
anonymous says:
27-Jul-2009
yummm
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