24 may

Snowden Pudding

Her Excellency Lady Somers, Patroness

of the Country Women’s Assoc. of Victoria

SERVES 4–6

125 g (½ cup) shredded suet (see note)

120 g (2 cups, lightly packed) fresh breadcrumbs

110 g (½ cup) caster sugar

2 eggs, beaten well

2 tablespoons marmalade

240 g (2 cups) raisins

flour, for coating

custard, to serve

Bring a large saucepan of water to the boil for steaming, placing a small heatproof plate upside down in the water to keep the pudding basin off the base of the pan. Grease a 450 ml (3 cup) capacity pudding basin.

Mix together the suet, crumbs and sugar in a bowl. Add the beaten eggs and marmalade. Scatter a little flour over the raisins to coat, then add to the mixture and stir to combine well. Spoon batter into the basin.

Cover basin tightly and steam for 2 hours. Serve pudding hot, with custard.

Note: shredded suet is available as a packet mix at supermarkets, or fresh from your butcher.