Cumberland Clipping Time Pudding
5 Beef Marrow Bones
570ml (1 pint) Milk
225g (8oz) Pudding Rice
110g (4oz) Raisins
110g (4oz) Currants
85g (3oz) Sugar
Cinnamon to taste
1 Egg
Place the rice in a saucepan with the milk bring to the boil.
Add the sugar and cinnamon and cook until the rice is tender.
Remove from the heat.
Beat the egg and mix with the currants and raisins.
Add to the rice mixture.
Pre-heat oven to 180°C: 350°F: Gas 4.
Scrape marrow from the bones and cut into small pieces.
Add the marrow to the rice.
Place into an ovenproof dish.
Bake for 20-25 minutes.
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