Snowdon pudding

Serves 4

For the sauce

• 100g suet
• 80g brown sugar
• 1 pinch salt
• 20g cornflour
• 100g fresh white breadcrumbs
• 75g raisins
• 3 whole eggs
• 85g lemon marmalade
• 2 lemons

• 150g water
• 75g sugar
• 1 lemon
• 30g butter
• 2 tbsp cornflour
• 140g white wine

Step 1
To make the sauce, bring the water, sugar and lemon zest to the boil in a saucepan.

Step 2
Turn the heat down to a simmer and cook for 10-15 minutes.

Step 3
When reduced down by a third, stir in the butter.

Step 4
Mix together the cornflour and the lemon juice to form a paste.

Step 5
Add the wine to the saucepan, then the lemon and cornflour paste.

Step 6
Bring the sauce back to a simmer and cook until thickened and smooth.

Step 7
Put aside.

Step 8
You can reheat this later.

Step 9
To make the pudding, mix all the dry ingredients in a large bowl, apart from the handful of raisins.

Step 10
Pour in the beaten eggs and marmalade and mix together.

Step 11
Grease a 1-litre pudding basin and sprinkle in the handful of raisins on the bottom.

Step 12
Pour the cake mixture on top.

Step 13
Cover with baking parchment and tin foil and tie up to seal the pudding.

Step 14
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 15
Remove and serve with the lemon sauce.