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
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.
The Cookbook of Unknown Ladies 
try the medieval Lombardy Custard that also uses bone marrow and makes a great alternative to Christmas Pud.
Maya Pieris Four Seasons Preserves
Hi Maya, thanks so much for this suggestions – we’ve found this recipe for Lombardy Custard on CooksInfo.com: http://www.cooksinfo.com/lombardy-custard. It looks intriguing!
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Are they really speaking of bone marrow here,not squash?
Hi Deirdra, thanks for your comment!
Yes, the marrow in this recipe is indeed bone marrow, probably taken from beef bones. The fantastic Historic Food website features another 18th century recipe for marrow puddings, this time prepared in skins: http://www.historicfood.com/English%20Puddings.htm
Pretty amazing, thanks so much great post!