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When folks traveled across the ocean from
Skye to Prince Edward Island, Canada they of course brought their recipes
along. My ancestors from Skye in 1803, on PEI made and still make a pudding
we know as Marrocs. Here is the recipe as given to me by my Grandparents,
natives of PEI.
Marrocs
2 pounds of beef suet from around the kidneys. Ground (minced).
2 pounds of lean beef, ground.
2 quarts of flour.
2 tablespoons of salt.
2 tablespoons of ground cloves.
1/4 teaspoon of pepper.
Some in the family use allspice in place of, or with, clove. Some also add
minced onion.
Mix well and steam/boil in a pudding tin or wrapped in cheesecloth for 3
hours. We sometimes use coffee tins as pudding tins with aluminum foil tied
on top.
Now, let's see if anyone from the Highlands and Isles can match it to the
original recipe.
Thanks to Robert Davidson for this
recipe |
