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Snowdon Pudding – how to take your dessert to greater heights

Snowdon Pudding

Last year I visited North Wales for the very first time and completely fell in love with it. We had a view of Snowdon from our bedroom window and we got a lot of walking done. We didn’t, however, get even a sniff of Snowdon pudding, which is a bit of a shame as it’s the sort of rib sticker that would have helped sustain us on our treks up hill and down dale.

My mother had a particular fondness for suet puddings and I was brought up with a succession of steamed treats such as treacle pudding, Sussex pond pudding and spotted dick, of course. The love of these has never left me, even though I now use vegetarian suet rather than lard. So when I was challenged by cottages.com to try my hand at Snowdon Pudding, known in the local vernacular as Pwdin Eryri, I seized the opportunity to dig out the pudding bowl. If you scroll down you’ll find a special reduction on a holiday cottage in Snowdonia.

I like to try regional recipes wherever I visit. We managed to track down some teisen berffro biscuits which are a local speciality on nearby Anglesey, but as previously mentioned, Snowdon pudding passed us by. It was first created in the Victorian era along with most other steamed suet puddings and was served at that time in the hotel at the foot of Mount Snowdon to refuel walkers after their return from the summit. It’s perfect fuel for yomping around in the mountains of Snowdonia. An old mate of CT’s has the fun job of walking to the top of Snowdon regularly to take the weather readings – I bet he’d go up a bit faster if he knew a slice of steaming Snowdon pudding was waiting for him when he got back.

Snowdon Pudding

Here’s a picture of my magnificent massif, suitably supported with a posy of Welsh poppies.

I was delighted to find the pudding used lemon marmalade as I have a large stock of my homemade version in the cupboard.  Snowdon pudding is traditionally served with a sweet wine sauce, but I used a tart lemon one instead. As I hoped, this elevated the lemon zest and lemon marmalade flavourings of the pudding and cut through its richness. The pudding itself was up there with the best of my mother’s offerings. As usual I couldn’t quite stick to the recipe and I substituted wholemeal breadcrumbs for the white ones specified in the original. When I make this again and I really think I will, I’ll reduce the amount of suet to about 60g as there did seem to be rather a lot of it.

If you love holidaying in the UK like we do, I can highly recommend Snowdonia as a top destination. It’s stunningly beautiful in a majestic sort of way. There’s plenty to do, even if hiking isn’t your thing: castles, museums, stately homes, gardens and beaches to name but a few. And I was really impressed with the vegetarian and vegan offerings in the local cafes and restaurants. CT certainly thought things had come 0n since his time living there last century.

Preswylfa

Self-catering cottages are a fantastic way to make the most of local food. This cottage, Preswylfa, is located in the Vale of Ffestiniog, in the middle of the Snowdonia National Park and is an ideal location for exploring this spectacular region. Don’t forget a ride on the Festiniog Railway and a tour of the local slate caverns. When not out and about, you can sit out in the garden and enjoy the views And if it rains (it does sometimes), get cosy in the kitchen and knock up a Snowdon pudding. The kitchen is well equipped, so you should find everything you need. If you’re of a literary persuasion, you might like to read a novel by Victorian writer, Elizabeth Gaskell; she was fond of this area and spent some time here on her wedding tour.

Preswylfa Kitchen

If you’re quick, this cottage, which sleeps four in two bedrooms and welcomes one pet has a reduction for a three night stay on 24th June 2016. Normally £433, for this period it is, £393.40 (£32.80pppn). There are also reductions on many of the other cottages available up to the 29th June, so do take a look at cottages.com to see if there’s a cottage or destination you fancy for a last minute break.

Snowdon Pudding with Lemon Sauce
Serves 6
A good old fashioned rib sticking steamed suet pudding from North Wales. Flavoured with lemon zest and marmalade, lemon sauce makes a good accompaniment.
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Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Snowdon Pudding
  1. 100g suet (I used vegetarian suet)
  2. 15g rice flour or cornflour (I used semolina)
  3. 75g brown sugar (I used light muscovado)
  4. 100g breadcrumbs (I used wholemeal breadcrumbs)
  5. 50g raisins
  6. 3 eggs (I used duck eggs)
  7. 75g lemon marmalade (I used my own homemade)
  8. Zest of 1 unwaxed lemon (I used organic which is always unwaxed)
Lemon Sauce
  1. 200ml water
  2. 2 tsp cornflour
  3. 50g golden granulated sugar
  4. juice of ½ a lemon
  5. 20g salted butter
Snowdon Pudding
  1. Mix all the dry ingredients together in a large bowl, except for a handful of raisins.
  2. Break the eggs into the bowl, add the marmalade and stir into the dry mixture until mixed.
  3. Grease a pudding basin and put the handful of raisins at the bottom.
  4. Pour in the mixture, cover with greaseproof paper and tie a cloth over the top.
  5. Place in a large pan with about 5-6 cm of simmering water in the bottom. Cover and steam for 1½ hrs, checking the water level from time to time.
  6. Turn out and serve with lemon sauce.
Lemon Sauce
  1. Mix the cornflour with a little of the water in a cup or bowl and set aside.
  2. Heat the rest of the water with the sugar in a pan over a moderate heat and stir until the sugar has dissolved.
  3. Pour a little into the cornflour mix and stir. Pour this back into the pan and bring to the boil, stirring all the time.
  4. Add the lemon juice and simmer for 3-4 minutes.
  5. Turn the heat off and stir in the butter.
Tin and Thyme http://tinandthyme.uk/
 My thanks to cottages.com for sponsoring this post. I was not expected to write a positive review and all opinions are, as always, my own.

Comments

  1. Leave a Reply

    Johanna @ Green Gourmet Giraffe
    12th June 2016

    Your pudding looks magnificent – I wish I could find vegetarian suet in Australia (and that it isn’t so far to travel to snowdonia – would love to visit)

    • Leave a Reply

      Choclette
      12th June 2016

      Thanks Johanna. I have a bit of a love / hate relationship with vegetarian suet. I was so excited when they first made it and it works really well as a substitute, but I’m a bit wary about the oils used.

    • Leave a Reply

      Choclette
      12th June 2016

      They are a very British thing Angie and old-fashioned too – made for filling you up 😉

  2. Leave a Reply

    Katharine
    12th June 2016

    Your recipe sounds lovely and I think the lemon sauce would go perfectly. What you say is so true, I live within 1 hour’s drive of Snowdon and have never seen the pudding on any restaurant menu around here!

    • Leave a Reply

      Choclette
      12th June 2016

      Thanks Katharine. I think serving any kind of suet pudding is a rarity these days – they are well and truly out of fashion. I didn’t realise you were up in North Wales, I’m quite envious.

  3. Leave a Reply

    janie
    12th June 2016

    Snowdon is such a stunning area isn’t it? I’d love to go back with more time on my hands to explore 🙂
    Janie x

    • Leave a Reply

      Choclette
      12th June 2016

      Oh yes, me too Janie. We saw quite a bit in the week we were up there, but so much we didn’t see.

  4. Leave a Reply

    Emma @ Supper in the Suburbs
    12th June 2016

    Snowdon pudding aside (which looks fantastic by the way) how stunning is that cottage kitchen?! I’d be happy if that was my HOME kitchen let alone the one I got to cook in on holiday 😛 I’m so desperate to get away but don’t have any holiday days left 🙁 maybe later in the year…

  5. Leave a Reply

    Heidi Roberts
    12th June 2016

    Gosh, I can’t remember the last time I had a steamed sponge pudding – what a great idea to keep the old recipes going.

    • Leave a Reply

      Choclette
      13th June 2016

      It’s the first one I’ve had in a very long time Heidi and it was thoroughly enjoyed 😉

  6. Leave a Reply

    Corina
    13th June 2016

    I love Snowdon – had a great long weekend there a few years ago but I never got to try out Snowdown Pudding. It would have been lovely to eat after we’d got back from walking up the mountain!

    • Leave a Reply

      Choclette
      13th June 2016

      I have to confess we didn’t actually walk up the mountain or even go there, but a piece of the pudding would have been very welcome nonetheless 😉

  7. Leave a Reply

    Aimee
    13th June 2016

    I did think you were mad for making a steamed pudding in this heat but actually it looks like it was so worth it! Gorgeous pudding!

    • Leave a Reply

      Choclette
      13th June 2016

      Thanks Aimee, I thought I was a little mad myself, but it really was worth it in the end 🙂

    • Leave a Reply

      Choclette
      13th June 2016

      Well done you Cathy. I’ve not actually been up Snowdon but I think a piece of this pudding should be mandatory for all who have done so 😉

  8. Leave a Reply

    Kavey
    13th June 2016

    I’ve never heard of Snowdon Pudding before but this does look delicious. I love North Wales, even though I’m not a big walker, it’s just so beautiful.

    • Leave a Reply

      Choclette
      13th June 2016

      It really is beautiful Kavey. If it didn’t rain so much, I’d love to live there.

  9. Leave a Reply

    Catherine
    13th June 2016

    What a beautiful place! I would love to visit…this sounds like such a wonderful treat as well. xo, Catherine

    • Leave a Reply

      Choclette
      13th June 2016

      Having been to North Wales once, I’d love to go again and I’d be very happy to stay in this cottage Catherine 😉

  10. Leave a Reply

    Lisa
    13th June 2016

    Well now I want to book a flight across the pond and a stay in Snowdon! Your pudding sounds rich and delectable, and with lemon sauce…..I can almost taste it from just your photos and description!

    • Leave a Reply

      Choclette
      13th June 2016

      Aww, thank Lisa. A trip across the pond has got to be worth doing surely 😉 The pudding is, perhaps, a bit more achievable.

  11. Leave a Reply

    Ludmilla
    13th June 2016

    When I had for the first time a long time ago snowdon pudding was with lemon toffee sauce and it was delicious. Your pudding looks delicious!

    • Leave a Reply

      Choclette
      13th June 2016

      Ooh yes, lemon toffee sauce sounds like a fine accompaniment Ludmilla. Lovely idea.

  12. Leave a Reply

    Natalie Tamara
    13th June 2016

    This looks beautiful! I haven’t had suet puddings since I was a child but always used to love it. I’ll second what a gorgeous part of the country North Wales is too! Did you visit Portmeirion when you were there?

    • Leave a Reply

      Choclette
      14th June 2016

      Yes, suet puds don’t normally feature on our dinner table either, but I really enjoyed it. We were further up staying near Llanberis, so no I didn’t get to Portmeirion. I definitely need to go back and stay longer, there’s so much to see and do.

  13. Leave a Reply

    the caked crusader
    19th June 2016

    I’m sure suet puddings made my generation what we are! Nowadays, I tend to make a spongier steamed pud, than suet, but I remember with great fondness spotted dick or jam roly poly

    • Leave a Reply

      Choclette
      22nd June 2016

      Oh me too CC. I might see if I can persuade my mum to make one again this winter, she makes the best suet puds but hasn’t done one in years.

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