Snowdon Pudding

Genuine Receipt

Method

Ornament a well buttered mould or basin with some fine raisins split open and stoned, but not divided, pressing the cut side on the butter to make them adhere; next, mix half a pound of very finely minced beef-kidney suet, with half a pound of bread crumbs, and an ounce and a half of rice-flour, a pinch of salt, and six ounces of lemon marmalade, or of orange when the lemon cannot be procured; add six ounces of pale brown sugar, six thoroughly whisked eggs, and the grated rinds of two lemons. Beat the whole until all the ingredients are perfectly mixed, pour it gently into the mould, cover it with a buttered paper and a floured cloth, and boil it for one hour and a half. It will turn out remarkably well if carefully prepared. Half the quantity given above will fill a mould or basin which will contain rather more than a pint, and will be sufficiently boiled in ten minutes less than an hour. To many tastes a slight diminution in the proportion of suet would be an improvement to the pudding; and the substitution of pounded sugar for the brown, might likewise be considered so. Both the suet and eggs used for it, should be as fresh as possible.

This pudding is constantly served to travellers at the hotel at the foot of the mountain from which it derives its name. It is probably well known to many of our readers in consequence. Wine sauce, arrowroot, German sauce, or any other of the sweet pudding sauces to be found in the preceding pages of this chapter, may be poured over, or sent to table with it.

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