The 18th century cookbook, The Art of Cookery (1751), is an extensive collection of traditional British cooking. In this recipe, we indulge in the old-world flavors of a decadent Marrow Pudding, a dessert that combines the creaminess of a custard with the richness of bone marrow. The pudding is baked with the marrow, extracted from the bone, creating a rich texture that is difficult to replicate with other ingredients. The pudding also includes the delicate sweetness of ladyfingers (also known as Naples Biscuits), the warmth of ground nutmeg, and the tangy burst of currants. This is a truly unique and special treat, especially for those who appreciate the art of traditional desserts, and it leaves you feeling nourished and revitalized.
If you’re not familiar with ladyfingers, by the way, they are light, delicate sponge cakes shaped like long, slender fingers. They are slightly sweet, with a soft, airy texture and a lightly crisp exterior. This makes them highly versatile, and they are used in many well-known desserts (like tiramisù, charlottes, and trifles, where they are layered with cream, fruits, or coffee). They can also be enjoyed on their own with tea or coffee. Their name comes, of course, from their slender, finger-like shape, but in Italian, they are known as “savoiardi,” as they come from Savoy.
Take a quart of cream, and three Naples Biscuits, a Nutmeg grated, the Yolks of ten Eggs, the Whites of five well beat, and Sugar to your Taste; mix all well together, and put a little Bit of Butter in the Bottom of your Sauce-pan, then put in your Stuff and set it over the Fire, and stir it till it is pretty thick, then pour it into your Pan, with a Quarter of a Pound of Currants, that have been plumped in hot Water, stir it together, and let it stand all Night. The next Day, put some fine Paste and lay at the Bottom ofyour Dish, and round the Edges; when the Oven is ready, pour in your Stuff, and lay long Pieces of Marrow on the Top. Half an Hour will bake it. You may use the Stuff when cold.