How to Make Lady Betty's Delight — The Victorian Way

Video Description

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 Autumn is upon us and Mrs Crocombe is turning her culinary hand to something suitable for the season: the beloved steamed pudding. This particular variety involves some exotic ingredients including coconut, nutmeg and bone marrow. 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 85g / 3oz grated fresh coconut 170g / 6oz currants mixed with a pinch of nutmeg 115g / 4oz bone marrow, finely chopped juice and grated zest of one lemon 115g / 4oz slightly stale bread, cut very thinly butter, to grease the mould ...and for the custard: 85g / 3oz sugar 300ml / 10floz milk 3 small or 2 large eggs METHOD Start by making a custard by boiling the milk and sugar, and pouring this onto the beaten eggs. Pour this back into the pan and whisk on the heat until it thickens. Do not let it boil. Remove from the heat and cover with baking parchment or a silicon lid to stop a skin forming while it cools. Grease thickly a plain charlotte or pudding mould, and stick currants in a cross pattern on the bottom. Then layer in your ingredients, starting with the bread, then bone marrow, then currants, then coconut, then lemon and peel and finally custard. Repeat 3x, leaving some custard, and end with a final layer of bread. Stand the dish on a plate and pour in the remaining custard. Stand for 10mn and add a little more, then stand for a little while more and add more custard until the mould will take no more. Stand for 20mn. Cover with a round of greased parchment, tie on a cloth, and steam for 3 ½ hours. Allow to cool enough to set (this can be served warm or cold) and turn out. Serve with coconut sauce. To make the sauce: 2oz / 55g sugar, mixed with 125ml / 4floz water, a cinnamon stick, a clove and a chunk of lemon peel; 2 tsp cornflour, 2 tbsp coconut water (from your fresh coconut), 2 tbsp cream, 1 tbsp brandy, a few drops of vanilla essence. Boil the sugar, water and spice until it reduces to a syrup about the consistency of maple syrup. Strain to remove the spices and then mix the cornflour with the coconut water, and add this to the syrup, boil to thicken for about a minute and then add the cream, stirring, off the heat, till cold. Add the brandy and the vanilla essence. Serve cold. Chapters 00:00 Intro 00:38 For this recipe... 01:07 Coconut and custard 02:10 Prepare the bone marrow 02:54 Prepare the mould 03:11 Layer the pudding 05:44 Book the pudding 06:09 Turn out and serve SUBSCRIBE TO OUR CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 FOLLOW US ON TIKTOK: https://bit.ly/3LPAF96 LIKE US ON FACEBOOK: https://bit.ly/3MevLDN FOLLOW US ON TWITTER: https://bit.ly/3pvFv3y FOLLOW US ON INSTAGRAM: https://bit.ly/3Balkei