Home » Cookbook recipes » 18th century recipes » A Baked Marrow Pudding

A Baked Marrow Pudding

Make the most of the chilly February weather with this indulgent Georgian-era pudding. Toasted bread, raisins, bone marrow and creamy ginger-spiced custard are layered up in a dish, topped with a puff pastry lid and baked in the oven for the ultimate in comfort food. Sounds familiar? Substitute the marrow for butter, and you’d have something along the lines of a classic British bread and butter pudding:

This 18th century baked marrow pudding bears more than a passing resemblance to bread and butter pudding, a British classic

This 18th century baked marrow pudding bears more than a passing resemblance to bread and butter pudding, a British classic

A Bak’d Marrow Pudding

Take a pint of cream & boyle in it 2 rase of ginger, a little sugar & let it cool. Put to it 6 eggs, 2 whites, half a spoonfulls of flower. Then have some sippits of bread toasted & some raisons, some lumps of marrow, & butter ye bottom of your dish very well & lay a lairer of sippits & then a layer of raisins & then 6 spoonsfulls of cream, than a layer of marrow, then raisins & sippits again & cream, & so fill yr dish. Put a lid of puff paste at top. 3 qrs of an hour bakes it.

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6 thoughts on “A Baked Marrow Pudding

  1. Pingback: Sunday History Links 3 | Living Adventurously

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