CookEat Recipe
Date Pudding
A rich date and beef-marrow pudding served with warm sabayon.
Method
Steps
Step 1
Weigh half a pound whole dates before pitting. Remove the pits and finely chop the fruit with four ounces fresh raw edible beef marrow.
Step 2
Add four ounces each sugar and fresh breadcrumbs, two saltspoons salt, one saltspoon grated nutmeg, half a gill cold milk, the yolks from three separated pasteurized shell eggs and one teaspoon vanilla essence. Mix for five minutes.
Step 3
Whip whites of same three pasteurized shell eggs to froth and fold in.
Step 4
Butter and sugar a quart pudding mould and fill below the rim.
Step 5
Stand in a water bath reaching halfway up the mould and bake in a preheated 165 °C conventional oven for about one hour and twenty-five minutes, until the pudding is set and the centre reaches 74 °C.
Step 6
As the pudding approaches the end of cooking, prepare the following Sabayon so it is ready for immediate hot finishing.
Step 7
For the vanilla sabayon, beat two additional pasteurized yolks with 28 g granulated sugar in a heat-safe bowl for two minutes.
Step 8
Bring 120 mL milk and 120 mL cream with seven drops vanilla essence to a boil.
Step 9
Gradually whisk the hot dairy into the egg-yolk and sugar mixture.
Step 10
Return the tempered mixture to a clean saucepan and stir over gentle heat for about three minutes, without a hard boil.
Step 11
Check the egg-containing sauce reaches 74 °C.
Step 12
Strain through clean cheesecloth into a warm vessel.
Step 13
When the pudding is cooked through, unmould onto a warm dish.
Step 14
Pour the warm sabayon over the pudding and serve.
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