CookEat Recipe
Prune Pudding
A cloth-boiled prune pudding with beef marrow, rum, cinnamon and nutmeg, finished with brandy.
Method
Steps
Step 1
Measure 473 mL whole dried prunes. Soak in cold water in the refrigerator for seven hours.
Step 2
Drain the prunes and remove all stones.
Step 3
Use 57 g raw bone-free edible beef marrow. Remove all sinews and chop finely.
Step 4
Combine the marrow with 113 g sugar, 113 g flour, four pasteurized whole eggs, 59 mL rum, one saltspoon ground cinnamon and half a saltspoon grated nutmeg. Stir with a wooden spoon for five minutes.
Step 5
Mix in 59 mL thick cream and 57 g breadcrumbs, then lightly fold in the whole pitted prunes.
Step 6
Lightly butter and flour a strong cotton cooking cloth. Place the mixture in the centre, fold up the four corners and tie tightly.
Step 7
Lower into boiling water reaching twice the height of the pudding.
Step 8
Boil for about two and a half hours, until the centre reaches 74 °C.
Step 9
Lift and hang for ten minutes, then untie and turn onto a dish.
Step 10
Sprinkle two tablespoons fine sugar around the pudding and pour 30 mL brandy over it. Serve without igniting.
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