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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Comment Script
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.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- British Recipes Home Page
- Buy Food & Drink Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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