Wrexham Pudding

Food in England, Dorothy Hartley, p. 220

- What kind of breadcrumbs? Fresh or dry, fine or coarse and would the crusts of the Wonder Bread qualify for brown or does it have to be a brown bread?
- What is sago and can it be substituted? It provides an interesting texture.
- What is a substitute to suet (until I can make some)?
- What are the cup measurements of the ingredients to include in the recipe along with the weight (so I have more flexibility).
- How does one steam a pudding (and add to instructions). And at what temperature?
- Locate and link Snowdon Pudding

'This is taken directly from a cookery book of 1890 and is one of the few hot winter puddings that uses many eggs.
'It was probably one of the Wynstey Hotel puddings, when that post-house was famous for its catering. This is more likely, because a pudding of the same style is still served on the old Pen y Pass route to Holyhead (see Snowdon Pudding) that connected with the Wynstey.'

1/2 lb brown breadcrumbs
1 lb suet (finely pounded)
2 oz sago (also pounded)
5 oz moist sugar
7oz orange marmalade
6 eggs (or more, should be enough to soak into the breadcrumbs and sago)
1 wineglass of brandy
__ butter
__ raisins

1. Generously butter a deep casserole dish. Arrange raisins in the butter to make a 'device' or image.
2. Mix together the breadcrumbs, the suet, the sago, sugar and marmalade.
3. Wish the eggs thoroughly and add to the mix.
4. When ready to bake, add the brandy at the last minute, pour into the dish and steam the pudding, covered, for an hour or more (make note of time).
5. Serve with marmalade or egg-custard-brandy sauce.