How to Make Amber Pudding — The Victorian Way

Buy your copy of our ’Victorian Way’ cookery book: Visit Audley End House and Gardens for yourself: 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: 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: FIND A PLACE TO VISIT: LIKE US ON FACEBOOK: FOLLOW US ON TWITTER: FOLLOW US ON INSTAGRAM: 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