British Recipes > Cumberland Clipping Time Pudding
5 beef marrow bones
4 tablespoons raisins
1 pint milk
3 tablespoons sugar
4 tablespoons currants
cinnamon to taste
1 egg
(see measure conversions for more information)
- Add the sugar and cinnamon and cook further until the rice is tender.
- Remove from the heat.
- Beat the egg and mix it with the currants and raisins.
- Add this to the rice.
- Scrape marrow from the bones and cut into small pieces.
- Add the marrow to the rice and bake for 20 minutes in a moderate oven.
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How to make Cumberland clipping time pudding:
This pudding illustrates the ancient custom of mixing sweet with savory foods. As time went, gradually they were eaten in separate courses within the same meal sitting.
Ingredients
1 cup rice (probably pudding rice was used)5 beef marrow bones
4 tablespoons raisins
1 pint milk
3 tablespoons sugar
4 tablespoons currants
cinnamon to taste
1 egg
(see measure conversions for more information)
Method
- Cook the rice gently in a saucepan in the milk.- Add the sugar and cinnamon and cook further until the rice is tender.
- Remove from the heat.
- Beat the egg and mix it with the currants and raisins.
- Add this to the rice.
- Scrape marrow from the bones and cut into small pieces.
- Add the marrow to the rice and bake for 20 minutes in a moderate oven.
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If you have a question or comment relevant to this page, then please post it below.
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