Snowdon Pudding

Alan Coxon's raisin flecked pudding and winey sauce makes a delicious dessert and a great way to satisfy a sweet tooth
By Alan Coxon
Snowdon Pudding
  • Rating:
  • Serves: 6-8
  • Cook Time:
  • Prep Time: 30 minutes
  • Effort: easy



  • butter, for greasing bowl
  • 125 g seedless raisins
  • 225 g shredded suet
  • 40 g cornflour
  • 175 g brown sugar
  • 225 g white breadcrumbs
  • 175 g lemon marmalade
  • zest of 2 lemons, grated
  • 6 eggs, beaten
  • 1/4 tsp salt
  • whipped cream, to serve (optional)

For the sauce:

  • 40 g caster sugar
  • rind and juice of 1/2 lemons
  • 150 ml water
  • 25 g unsalted butter
  • 2 tbsp cornflour
  • 125 ml fruity white wine


1. Lightly butter a 1.7 litre bowl and scatter with 1 tbsp of the raisins.

2. Mix together the remaining raisins with the suet, cornflour, brown sugar, breadcrumbs, marmalade and lemon zest.

3. Beat the eggs with the salt and stir into the mixture.

4. Pour the pudding mix on the top of the raisins in the bowl.

5. Cover the bowl with a tight lid and steam over boiling water for 2 1/2 - 3 hours.

6. To make the sauce, boil the sugar and lemon rind in the water for 15 minutes and then stir in the butter.

7. Dissolve the cornflour in the lemon juice and pour into the sauce, stirring until well combined and smooth. Bring back to the simmer and add the wine. Stir until the sauce thickens.

8. To serve, turn the steamed pudding out of the bowl and coat with the sauce.

9. A dollop of whipped cream can be added to the pudding before pouring over the sauce for added effect.

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