Making a dessert with marrow

Primrose

I have a large marrow stored in the garage and would like to try using it to make an unuusal dessert. Does anybody have any tried and tested recipes for a dessert possibly including ginger in some form? Don't want to use it for making jam as we already have a cupboard full of jams.

charliee_3

there doesnt seem to be many.. one of the few i found was this Elizabethan one

Green Pudding

To make a Green Pudding to Butter
Take a Quart of Cream and boil it, then put in twelve Eggs, yolks and whites well beaten, and one Manchet grated small, a little salt, beaten Spice and some Sugar: Then colour it well with some Juice of Spinage, or if you will have it yellow, colour it with Saffron, so boil it in a wet Cloth flowred as before, and serve it in with Wine, Sugar and Butter, and stick it with blanched Almonds split in halves, and pour the sauce over it, and it will look like a Hedghog
You may at some time stick it with Candied Orange Pill or Limon Pill, or Eringo Roots Candied, you may sometimes strew on some Caraway Comfits, and if you will bake it, then put in some Marrow, and some Dates cut small: thus you have many Puddings taught in one


a manchet is some sort of yeasty bread so breadcrumbs essentially..

dont really know what the marrow would add to it though...

janeym8

i used to have a recipe for a courgette cake which i suppose would be the same as a marrow it was a bit like a carrot cake but lost the recipe sorry but ive had a quick online search and found these

1-chocolate courgette cake from riverford.co.uk

Preparation Time: 10 mins
Cooking Time: 45 mins
Serves: 6
Ingredients
120g butter (softened)
125ml sunflower oil
100g caster sugar
200g soft brown sugar
3 eggs, beaten
130ml milk
350g plain flour
2 tsp baking powder
4 tbsp cocoa
450g courgettes, peeled and grated finely
1 tsp vanilla

1. Line a 20 x 35cm baking tray with baking paper and set the oven to 190ºC/350ºF.


2. Mix the butter, oil and both sugars together until light and fluffy. Gradually add the eggs, one at a time and then the milk until mixed thoroughly.

3. Sift the dry ingredients together and fold into the mixture. Stir in grated and peeled courgettes, vanilla and spoon into tin. Bake for 35 -45 minutes.

Cut into squares whilst still warm



2-courgette cake

Ingredients

• 1 small courgette
• 75g butter, softened, plus extra for greasing
• 75g runny honey
• 75g caster sugar
• Seeds from 1/2 vanilla pod
• 2 medium eggs
• Juice of 1/2 lemon
• 190g self-raising flour
• 40g roasted almonds, finely chopped
• 2 tbsp low-fat natural yogurt
• For the cream cheese icing
• 25g butter, very soft
• 100g cream cheese
• 100g icing sugar
• Some grated lime zest, plus
• 1 tbsp lime juice

Method: How to make courgette cake


1. Preheat the oven to 180°C/fan160°C/ gas 4. Grease and line a 900g loaf tin.
2. Grate the courgette into a sieve and leave for 5 minutes. Squeeze out any excess moisture and set aside.
3. Beat the butter, honey, sugar, vanilla and eggs until smooth. Fold in the lemon juice – it will curdle, but don't worry. Combine the flour with the courgette and almonds. Fold in the butter mixture and the yogurt. If the batter is stiff, add a spoonful more of yogurt. Pour into the tin and bake for 50 minutes, or until golden. Insert a skewer – if it comes out clean, it's done; if not, cook for a further 10-15 minutes. Cool in the tin.
4. Meanwhile, make the icing. Beat the butter and cheese, then beat in the sugar and lime juice. Chill.
5. Turn out the cooled cake and spread with the icing. Sprinkle with some lime zest and cut into slices.
© delicious. magazine



3-Courgette Cake

• 250g butter, broken up into pieces (at room temperature)
• 250g (1 cup) caster sugar or brown sugar
• 4 eggs
• 350g (3 cups) self raising flour
• juice and zest of 1 an orange
• 1 tsp cinnamon
• 1/2 tsp mixed spice
• 350g (3 cups) courgette (zucchini), grated
• 50g (1/2 cup) walnuts, roughly chopped
• 80g (1/2 cup) sultanas

Orange Cream Cheese Icing

• 125g cream cheese
• 50g unsalted butter
• 300g icing sugar
• juice and zest of 1/4 orange

Method

1. Courgette Cake: Grease and line a 25cm deep cake tin with baking paper. Preheat an oven to 180°C.
2. Place the butter and sugar in a bowl and beat until creamy. Add the eggs one at a time while mixing until the eggs are well incorporated.
3. Sieve the flour with the cinnamon and mixed spice. Fold in a 1/3 of the flour, followed by 1/2 of the orange juice and zest, repeat this using the remaining flour and orange, so that all the ingredients are well combined.
4. Stir in the courgette, walnuts and sultanas and incorporate well.
5. Pour the mixture into the prepared cake tin and place on the centre shelf of the preheated oven. Leave the cake to cook for around 1 hour or until the cake is firm to touch (if preparing 2x20cm cake tins, reduce the cooking time to 30-40 minutes). Turn the cake out on a rack and allow to cool.
6. Orange Cream Cheese Icing: Beat the cream cheese and butter together until creamy. Gradually beat in the icing sugar and orange juice and zest until you have a smooth creamy icing. Spread over the cooled cake. If you have prepared 2x20cm cakes, spread the icing over the top of the one and sandwich the two cakes together and then cover the top and sides of the cake.

4-chocolate marrow bread

Preparation Time: 10 minutes
Cooking Time: 50 minutes
Serves: 8
Ingredients
3 eggs
3/4 cup vegetable oil
2 cups sugar
2 tsp vanilla
2 1/2 cups flour
1 tsp salt
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 cup dark cocoa
1/2 cup milk
2 cups marrow - peeled and deseeded
1 cup chopped walnuts




Instructions
1. Beat eggs, oil, sugar and vanilla. Combine dry ingredients.

2. Add milk, fold in marrow and walnuts.

3. Bake 2 greased 9" x 5" pans at 350 degrees for 50 minutes.

Recipe kindly donated by Maria & Steve Lewis


hope these may be of some use to you

janey xxx