Pawaru-Grahmata

№ 22IV. nodaļa

Pudiņš bļodā taisīts

Sweet marrow and bread pudding

  • Serves 6
  • about 1½ hours, plus optional soaking of the marrow
  • Melnraksts · vēl nav izmēģināts

1796Puddinsch blohdâ taisihts.

Modernizētslpp. 213 · PDF 227
6 porcijas

The book gives no quantities; the amounts below are ours.

Method

6 soļi
  1. Push the marrow out of the bones, or ask the butcher to: leave bones cut into short rounds at room temperature for 10 minutes, then push the marrow through with your thumb or the handle of a wooden spoon. If you like, soak it in cold salted water in the fridge for 1–2 hours, changing the water once, to draw out the blood and whiten it (our addition). Pat dry, chop finely and keep it cold.
  2. Heat the oven to 170 °C. Butter a shallow 1.5–2 l ovenproof dish, about 20 × 28 cm. If you want a pastry rim, roll the pastry into a strip about 4 cm wide and press it round the top edge of the dish.
  3. Dip the bread slices briefly in the milk.
  4. Scatter a third of the marrow over the bottom of the dish. Cover with half the bread and sprinkle with half the currants, peel, cinnamon and sugar. Repeat, then finish with the rest of the marrow on top. Tilt the dish and pour off any milk that has run out.
  5. Whisk the cream, yolks and sugar together and pour it over.
  6. Bake for 40–50 minutes, until the custard has set and the top is lightly golden; the centre should reach 72 °C. Serve warm.

Notes

What the book says vs. what we added

the book covers the bottom of a dish with finely chopped beef marrow, lays thin slices of white bread soaked in milk on top, sprinkles them with currants, chopped candied citron or candied bitter orange peel, cinnamon and sugar, and repeats the layers until the dish is full, with marrow on top. Milk that has run out of the bread is poured off, sweet cream beaten with egg yolk and sugar is poured over, a pastry rim can be added, and it is baked in a raušu panna, a shallow covered baking pan. Soaking the marrow, the amounts, oven temperature and times are ours.

Marrow

vēršu smadzenes here is beef bone marrow, not brains (see Piezīmes). Ask a butcher for beef marrow bones (shin or femur) cut into short rounds or split lengthways, keep them cold and use the marrow within a day. About 1 kg of bones gives 100 g of marrow. Soaking is optional; it whitens the marrow so it doesn't show grey in the pudding.

Substitutes

finely chopped or shredded beef suet is a fair substitute; the book itself offers kidney suet or clarified butter in place of marrow in 08-036. With none of these, the dish becomes a bread-and-butter pudding: dot the layers with 60 g butter.

Context

this is the marrow pudding of 18th-century English and German cookbooks: marrow layered with bread, dried fruit, candied peel and spice under a sweet custard. The marrow melts into the bread as it bakes, much as butter does in a bread-and-butter pudding.

← → receptes · S skenējums · V vārdnīca · ⌘K meklēt

esc
↑↓ izvēlēties↵ atvērt