To make a French Pudding. is a traditional Stuart recipe for a classic pudding made from a cream, marrow, suet, sultana, date, sugar and spice blend baked on a base of cubed bread and diced apples. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To make a French Pudding.
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Original Recipe
To make a French Pudding. (from Robert May's Accomplisht Cook 1660)
To make a French Pudding.
Take half a pound of raisins of the sun, a penny white loaf pared and cut into dice-work, half a pound of beef-suet finely minced, three ounces of sugar, eight slic't dates, a grain of musk, twelve or sixteen lumps of marrow, salt, half a pint of cream, three eggs beaten with it, and poured on the pudding, cloves, mace, nutmeg, salt, and a pome-water, or a pippin or two pared, slic't, and put in the bottom of the dish before you bake the pudding.
Arrange the apples in the base of a baking dish and place the bread cubes on top. Beat together the sultanas, suet, sugar, dates, musk, beef marrow, cream, eggs, spices and salt in a bowl.
Pour this mixture over the bread and apples then transfer to an oven pre-heated to 180°C and bake for about 30 minutes, or until the apples are soft and the custard has set.
