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📝 Description
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🥘 Ingredients
1/2 pint of bread crumbs, 1-1/2 pint of milk, 6 oz. of marrow, 4 eggs, 1/4 lb. of raisins or currants, or 2 oz. of each; sugar and grated nutmeg to taste.
👨🍳 Method
Make the milk boiling, pour it hot on to the bread crumbs, and let these remain covered for about 1/2 hour; shred the marrow, beat up the eggs, and mix these with the bread crumbs; add the remaining ingredients, beat the mixture well, and either put it into a buttered mould and boil it for 2-1/2 hours, or put it into a pie-dish edged with puff-paste, and bake for rather more than 3/4 hour. Before sending it to table, sift a little pounded sugar over, after being turned out of the mould or basin.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Baked Ob Boiled Marrow Pudding this week, drawn to the curious combination of humble and luxurious ingredients. I must admit, I was initially taken aback by the use of marrow in such a sweet dish, but I found that it imbued the pudding with a richness that was both surprising and delightful. The process was reminiscent of older times, with the breadcrumbs soaking in hot milk and the slow baking process. The marrow, shredded and mixed in, created an unexpected velvety texture that was a joy to discover. This pudding would be a delight for anyone with a penchant for classic British comfort food and a love for traditional techniques. I served it with a dusting of powdered sugar, a nod to the old-fashioned charm of the recipe. It was a wonderful way to end a meal, a true taste of history in a modern kitchen.
