Welsh Snowdon Pudding With Lemon & Wine Sauce

4
Servings
20m
Prep Time
1-2.5h
Cook Time
1h 20m
Ready In


"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"

Original recipe yields 4 servings
OK
  • FOR LEMON & WINE SAUCE

Nutritional

  • 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


Step 1

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.

Step 2

When reduced down by a third, stir in the butter.

Step 3

Mix together the cornflour and the lemon juice to form a paste. Add the wine to the saucepan, then the lemon and cornflour paste.

Step 4

Bring the sauce back to a simmer and cook until thickened and smooth. Put aside. You can reheat this later.

TO MAKE THE PUDDING


Step 5

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.

Step 6

Grease a 1-litre pudding basin and sprinkle in the handful of raisins on the bottom.

Step 7

Pour the cake mixture on top. Cover with baking parchment and tin foil and tie up to seal the pudding.

Step 8

Boil or steam in a pan for 1 ½–2 hours, checking the water level from time to time and topping up if needed.

Step 9

Remove and serve with the lemon sauce.

Tips & Variations


No special items needed.

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