6 Secret Rugby Recipes - Wales (Part 3/6)

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The “genuine” recipe for Snowdonia pudding was published in 1845 by Eliza Acton who was one of the country’s first writers to compile a cookbook aimed at the domestic market. And, thanks to her, we can have a glimpse into the past and see how this light, fluffy and delicious pudding was made in the 1800s.

Snowdonia Pudding

The forgotten recipe

Eliza Acton's Modern Cookery for Private Families describes a recipe for Snowdonia pudding that extracts the maximum amount of flavour from some very simple ingredients.

Ingredients Equipment
2 Tablespoons melted butter Mixing bowl
250g finely grated fresh beef suet
(this can be swapped for vegetable suet
but was not in the original recipe)
Dariole moulds
250g White breadcrumbs Egg whisk
Six large eggs Mixing spoon
45g ground rice Aluminium foil
180g black sugar Cooking string
80ml Lemon marmalade Gastronorm tray
225g raisins Weighing scales
Zest of two lemons
A pinch of salt


This recipe should make around 1.5 litres of finished product, so you can multiply / divide the quantities to suit your pudding sizes.

Line your dariole moulds with the melted butter, beat the eggs and simply mix all of the ingredients together. When thoroughly mixed, spoon the batter into your moulds. In order for the pudding to be beautifully moist, you’ll want to create a lid that is as air tight as possible; a double layer of foil held in place with cooking string will work perfectly.

To cook, you should use a bain marie style set up. Place the dariole moulds into a pan or gastronorm and fill with water until they are two thirds full. You can then cook them in the oven at 160°C or on the hob with the water just bubbling. Give them two hours and you’re done.

A modern version

In recent years, Tom Kerridge has tweaked the recipe for the pudding and uses easily available ingredients that most kitchens will have in their pantry. His recipe also adds a lemon and wine sauce that introduces an extra layer of sweet and sour to the dessert. The ingredients published by Tom Kerridge have been multiplied to roughly match the volume of the original recipe.

Ingredients Equipment
250g Suet Mixing bowl
200g Brown sugar Dariole moulds
50g Cornflour Egg whisk
250g Breadcrumbs Mixing spoon
190g Raisins – Plus some extra for the bottom of the dish Aluminium foil
Eight large eggs, beaten Cooking string
Zest of five lemons Gastronorm tray
For the Lemon and Wine Sauce
375ml Water Saucepan
190g White sugar Weighing scales
75g Butter
5 Tbsp Cornflour
350ml White wine
Zest and juice of three lemons


Start by preparing the lemon and wine sauce. First bring the water, sugar and lemon zest to the boil. As soon as the water reaches boiling point, reduce the heat and simmer for around 10-15 minutes until reduced by a third, then stir in the butter.

Create a paste by mixing the cornflour and lemon juice, then add it to the pan along with the wine. Bring all the ingredients to a simmer and allow to thicken. The sauce can be re-heated when you’re ready to serve.

For the pudding mix, you just need to mix all of the ingredients together; mix the dry ingredients first for a consistent batter.

Grease your basins with butter and sprinkle a few raisins in the bottom of each, then pour the mixture on top and cover with baking parchment and tin foil and tie into place. The parchment provides a non stick coating and the foil provides strength to the lid.

You can now either boil or steam the pots for 1½ - 2 hours. You know when the puddings are done as you can insert a skewer through the parchment and foil right to the centre of the pudding and, when removed, the skewer should be clean. If not, continue cooking and re-check every 15min.

Like this? Try these:

6 Nations Secrets - England's Forgotten recipe
6 Nations Secrets - Italy's Forgotten recipe


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