A good old fashioned rib sticking steamed suet pudding from North Wales. Flavoured with lemon zest and marmalade, lemon sauce makes a good accompaniment.
Mix all the dry ingredients together in a large bowl, except for a handful of raisins.
100 g suet, 15 g rice flour, 75 g soft brown sugar, 100 g breadcrumbs, 50 g raisins
Break the eggs into the bowl, add the marmalade and lemon zest. Stir into the dry mixture until mixed.
3 eggs, 75 g lemon marmalade, 1 organic lemon
Grease a pudding basin and put the reserved handful of raisins at the bottom.
Pour in the mixture, cover with greaseproof paper and tie a cloth over the top.
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.
Turn out and serve with lemon sauce.
Lemon Sauce
Mix the cornflour with a little of the water in a cup or bowl and set aside.
2 tsp cornflour
Heat the rest of the water with the sugar in a pan over a moderate heat and stir until the sugar has dissolved.
50 g golden granulated sugar
Pour a little into the cornflour mix and stir. Pour this back into the pan and bring to the boil, stirring all the time.
Add the lemon juice and simmer for 3-4 minutes.
½ lemon
Turn the heat off and stir in the butter.
20 g salted butter
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.