This hearty Welsh pudding is a comforting, traditional dessert featuring suet, stoned raisins, and bright lemon marmalade. The mixture is bound with eggs and thickened with cornflour or ground rice for a dense, moist texture. Steamed for several hours, it develops a rich, nostalgic flavor perfect for family gatherings or holiday meals. The subtle citrus notes cut through the sweetness of the fruit and sugar, creating a balanced taste profile. It&# 226;ÂÂs a wonderful way to end a savory meal, served warm with a rich sauce. Simple ingredients come together to create a dish that feels both homely and special.
Snowdonia Pudding(Welsh
Description
This hearty Welsh pudding is a comforting, traditional dessert featuring suet, stoned raisins, and bright lemon marmalade. The mixture is bound with eggs and thickened with cornflour or ground rice for a dense, moist texture. Steamed for several hours, it develops a rich, nostalgic flavor perfect for family gatherings or holiday meals. The subtle citrus notes cut through the sweetness of the fruit and sugar, creating a balanced taste profile. It&# 226;ÂÂs a wonderful way to end a savory meal, served warm with a rich sauce. Simple ingredients come together to create a dish that feels both homely and special.Ingredients
Directions
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Grate the rind of one lemon.
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Mix the suet, breadcrumbs, cornflour (or ground rice), and a pinch of salt together in a large bowl.
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Stir in the grated lemon rind, 3 oz of Demerara sugar, and the lemon marmalade.
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Grease the inside of a pudding basin thoroughly.
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Press about half of the stoned raisins onto the greased surface of the basin.
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Beat the eggs lightly, then fold them into the suet mixture along with the remaining raisins.
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Pour the mixture into the prepared basin, smoothing the top.
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Cover the basin tightly with greased parchment paper and foil, or a pudding cloth.
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Place the basin in a large pot of boiling water, ensuring the water comes halfway up the sides.
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Reduce heat to maintain a gentle simmer and cook for 12 hours, adding boiling water as needed to keep the level consistent.
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Allow the pudding to rest for 10 minutes before unmolding.
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Serve warm with Madeira sauce or custard.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320.4kcal
- % Daily Value *
- Total Fat 4.8g8%
- Saturated Fat 1.4g7%
- Cholesterol 139.9mg47%
- Sodium 55.0mg3%
- Total Carbohydrate 65.7g22%
- Dietary Fiber 4.6g19%
- Sugars 39.4g
- Protein 9.8g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the pudding basin is well-greased to prevent sticking. If using a pudding cloth, soak it in cold water first and wring it out before tying it securely over the basin.
Keep an eye on the water level during the long cooking time; add more boiling water as needed to prevent the pudding from drying out or burning.
For a vegan version, substitute suet with vegan suet or coconut oil, and use flax eggs or commercial egg replacers in place of chicken eggs. Note that the texture may differ slightly.
Breadcrumbs are mentioned in the original directions but not listed in the ingredients. Use 4 oz of dried breadcrumbs if available.
This pudding can be made up to a day in advance. Reheat gently in a steamer or microwave before serving.
