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.
Christmas may still seem a long way off but today is Stir Up Sunday. The last Sunday before Advent, it’s traditionally the day for preparing Christmas puddings. With a month or so still to go until 25th December, this early preparation gives the puddings ample time to mature before they are served up on Christmas Day.
Here’s an eighteenth-century recipe from our Cookbook of Unknown Ladies to give you some inspiration:
A Georgian plum pudding recipe from The Cookbook of Unknown Ladies
Receipt to Make a Plum Pudding
Stone one pound of raisons. Add one pound of fresh suet, the yolks and whits of twelve eggs. Beat up very well. When that is don, put in the suet and one naggin of brandy and a nutmeg. Their must be a bout tow spoonfulls of fower mixed with the raisins and the must be put in the last. It well take at least four hours boyling. Their must be too spoonfull of brown sugar.