Snowdon Pudding & Welsh Mead Sauce ( A Welsh Recipe )

Snowdon Pudding & Welsh Mead Sauce ( A Welsh Recipe )


Serves : 8-10

225g beef or vegetable suet
225g fresh breadcrumbs
25g rice flour or cornflour
75g light muscovado sugar
Zest of 2 lemons
4 tablespoons lemon or orange marmalade
3 Welsh eggs
4 tablespoons raisins
Welsh butter

Welsh Mead Sauce
peel from 1/2 a lemon in 2-3 pieces
1 tablespoon Welsh clear honey
1 tablespoon Welsh butter
1 tablespoon cornflour
200ml mead


Grease a 2pt pudding basin thickly with the butter and press 1 tablespoon of the raisins onto the sides of the basin. Mix all the dry ingredients including the remaining raisins and blend with the well beaten eggs and marmalade. Carefully fill the basin with this mixture and cover. Steam for 2 hours, turn out on to a warm plate and serve with the mead sauce.

To make the mead sauce boil together the lemon peel and sugar in 150ml of water for about 15 minutes. Remove the lemon then add the butter. Mix the cornflour with a little water to make a paste and once the butter has melted whisk the cornflour mixture into the syrup. Cook for a few minutes before adding the mead. Leave the sauce to cook over a low heat for 4-5 minutes then serve with the pudding.


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