CookEat Recipe
Marrow Puddings with Hot Rum Sauce
Light individual beef-marrow and breadcrumb puddings with candied lemon peel, rum and sherry, served with hot rum sauce.
Method
Steps
Step 1
Finely chop the three ounces fresh raw edible beef marrow and mix with the three ounces breadcrumbs for two minutes. Separate the two whole eggs, keeping both whites. Add the two yolks and two ounces of the granulated sugar and mix for two more minutes. Add the half ounce finely chopped candied lemon peel, one tablespoon rum and one tablespoon sherry and mix for one minute.
Step 2
Preheat a conventional oven to 165°C and lightly butter six small pudding moulds. Beat the reserved two egg whites to a stiff froth and fold gently into the mixture. Divide among the moulds, stand in a roasting pan with hot water halfway up their sides and bake for about thirty-five minutes, until set and every centre reaches 74°C.
Step 3
While the puddings bake, wash and peel only the coloured rind from the one lemon. Put the rind in a small clean saucepan with the quarter pint cold water, remaining two ounces granulated sugar, three tablespoons Jamaica rum, one teaspoon cognac, the separate one teaspoon butter, four drops food-grade vanilla essence and a very small piece of cinnamon stick. Mix and bring gently to a simmer.
Step 4
Stir in the one saltspoon arrowroot evenly and simmer gently for one and a half minutes, until slightly thickened and the starch is fully cooked. Remove the lemon rind and cinnamon.
Step 5
Unmould the hot puddings onto a warm dish, pour the complete hot rum sauce over them and serve promptly.
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