Welsh Snowdon Pudding With Lemon & Wine Sauce
July 08, 2017
"Known as "Snowdon Pudd" this steamed pudding is a traditional Welsh desert that's been around for a long while. It is perfect for the cold weather and it is a stick-to-your-ribs tasteful delight. The lemon and wine sauce gives an extra sweet and sour. Hearty and warming, it is great having this waiting for you after a cold day or just for any day of any season. Source: Tom Kerridge"
- FOR LEMON & WINE SAUCE
- Serving Size: 1 (418.3 g)
- Calories 757.9
- Total Fat - 38.8 g
- Saturated Fat - 19 g
- Cholesterol - 189.4 mg
- Sodium - 321.2 mg
- Total Carbohydrate - 94.7 g
- Dietary Fiber - 7.6 g
- Sugars - 58.3 g
- Protein - 11.7 g
- Calcium - 109.9 mg
- Iron - 3.8 mg
- Vitamin C - 96 mg
- Thiamin - 0.3 mg
TO MAKE THE SAUCE
Bring the water, sugar and lemon zest to the boil in a saucepan. Turn the heat down to a simmer and cook for 10-15 minutes.
When reduced down by a third, stir in the butter.
Mix together the cornflour and the lemon juice to form a paste. Add the wine to the saucepan, then the lemon and cornflour paste.
Bring the sauce back to a simmer and cook until thickened and smooth. Put aside. You can reheat this later.
TO MAKE THE PUDDING
Mix all the dry ingredients in a large bowl, apart from the handful of raisins. Pour in the beaten eggs and marmalade and mix together.
Grease a 1-litre pudding basin and sprinkle in the handful of raisins on the bottom.
Pour the cake mixture on top. Cover with baking parchment and tin foil and tie up to seal the pudding.
Boil or steam in a pan for 1 ½–2 hours, checking the water level from time to time and topping up if needed.
Remove and serve with the lemon sauce.
Tips & Variations
No special items needed.