Discover what life was like in Victorian England, and uncover the history behind the real Avis Crocombe - head cook for Lord and Lady Braybrooke at Audley End House in the 1880s.
Curated by: English Heritage (102 videos)
Buy your copy of our 'Victorian Way' cookery book: http://bit.ly/2RPyrvQ Visit Audley End House and Gardens for yourself: https://bit.ly/31K6exp Taken from Mrs Crocombe's original handwritten manuscript book, this simple but delicious recipe is very warming on a cold winter's day. It's rich, fruity and incredibly moreish. This dish was a favourite of the chefs who recreated Mrs Crocombe's recipes for the Victorian Way cookery book, which contains her original note version as well as a modernised version. English Heritage is a charity that cares for over 400 historic buildings, monuments and sites. Find out how you can support our work here: http://bit.ly/38Cv9lA INGREDIENTS • A pot of marmalade (preferably Mrs Warwick's) • 6oz (170g) suet • 4oz (115g) fresh breadcrumbs • 3 eggs METHOD 1. Grease a pudding basin or mould with butter and set aside. 2. Lightly beat your eggs in a bowl. 3. Add the suet, breadcrumbs and marmalade, mixing well. 4. Pour mixture into the greased basin and top with folded paper and a wet, floured cloth. 5. Boil on a rolling boil for 3 or 4 hours. 6. Turn out onto a plate and serve with a wine sauce, cream or custard. SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 LIKE US ON FACEBOOK: https://goo.gl/Un5F2X FOLLOW US ON TWITTER: https://goo.gl/p1EoGh FOLLOW US ON INSTAGRAM: https://goo.gl/PFzmY5 CHAPTERS 00:00 Introduction 00:40 For this recipe, you will need... 01:02 Preparing the basin 02:05 Marmalade 03:17 Lid and cloth 03:57 Boiling the pudding 04:26 Turning out 06:38 Finishing and serving
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