Home › The World's Kitchen › Scotch Pudding

Scotch Pudding

Soak in a cup of cold milk two ounces bread crumbs for five minutes. Take up the bread with the band, press out the milk and place in a saucepan with one ounce raw beef marrow, chopped up, mix all well together with a wooden spoon for one minute, then add one ounce granulated sugar, one ounce picked currants, one tablespoon rum, half teaspoon vanilla essence and three egg yolks. Sharply stir with a wooden spoon for five minutes. Beat up the white of the three eggs to a stiff froth and add to other preparation, gently mixing. Then fill up six lightly buttered individual moulds, place them into a pastry tin with boiling water up to half their height. Place in the oven to bake for thirty-five minutes. Remove, unmould on a hot dish. Pour a Sabayon sauce over the pudding and serve.