Snowdon pudding

Method

Grease a 1.2 litre pudding basin with butter. Mix the suet, breadcrumbs, sugar, ground rice and salt together in a large bowl. Beat the eggs with the milk and lemon zest, then fold into the dry ingredients along with the raisins until well combined. Pour the mixture into the prepared basin, cover with greaseproof paper and foil, and tie securely with string. Steam for three to three and a half hours in boiling water, topping up the water level as needed. Turn out carefully onto a warmed serving plate and serve with custard or lemon sauce.