Snowdon Pudding


  • 100g Suet
  • 3 Eggs
  • 15g Cornflour or Ground Rice
  • 75g Brown Sugar
  • 100g White Breadcrumbs
  • 50g Raisins
  • 75g Lemon Marmalade
  • Grated rind 1 lemon


Mix all the dry ingredients together in a large bowl, except for a handful of raisins.

Beat the eggs and add to the dry mixture.

Grease a pudding basin and put the handful of raisins at the bottom.

Pour in the mixture and boil/steam for 1 1/2 hrs, checking the water level from time to time.

Turn out and serve with a white or lemon sauce.


This is a traditional steamed pudding which is light in taste due to the proportion of breadcrumbs and long steaming, however for those with less time it can be microwaved in burst of 2 mins and then 1 minute until set.