Snowdon Pudding


  • 4 oz. raisins
  • 1 oz. glacé cherries
  • 4 oz. finely-chopped beef suet
  • 4 oz. breadcrumbs
  • 1 oz. ground rice
  • 4 oz. castor sugar
  • rind of 1 lemon
  • pinch of salt
  • 2 eggs
  • 2 tablesp. marmalade
  • ½ gill milk (approx.)


Grease a 2-pt. mould (or basin) with butter. Prepare the raisins and halve the cherries. Decorate the bottom and sides of the mould with some of the raisins and cherry halves.

Put the remainder of the fruit into a mixing bowl. Add the suet, breadcrumbs, ground rice, sugar, grated lemon rind and salt. Beat together the eggs, marmalade and a little of the milk. Add to the other ingredients; use sufficient milk to moisten, and mix well. Pour the mixture into the prepared mould. Cover with a greased paper. Steam for 2–2½ hr.

Serve with marmalade sauce.