Pudding à la Moelle (Marrow Pudding)

Ingredients

• 250 grammes marrow
• 50 grammes beef suet
• 200 grammes caster sugar
• 80 grammes crumb of bread
• 3 whole eggs
• 8 yolks
• 200 grammes candied fruit
• 80 grammes Smyrna raisins
• 50 grammes Malaga raisins
• butter and flour
• Sabayon with rum

Instructions

1. Melt 250 grammes of marrow and 50 grammes of beef suet in a bain-marie and let the fat cool to lukewarm.
2. Work the fat in a terrine with 200 grammes of caster sugar, 80 grammes of crumb of bread soaked in milk and pressed, 3 whole eggs and 8 yolks, 200 grammes of diced candied fruit, 80 grammes of Smyrna raisins and 50 grammes of seedless Malaga raisins.
3. Pour into a plain border mould with high sides, buttered and floured.
4. Poach in a bain-marie.
5. Serve a Sabayon with rum at the same time.