making marrow cream

September 11, 2009 at 12:30 pm 9 comments

Marrow creamThis has to be one of the world’s best kept secrets – Cedric’s easy peasy recipe for a tasty spread that uses up all those collossal courgettes and monster marrows.  A recipe that doesn’t involve stuffing, baking or abandoning in favour of the compost heap.  I was surprised how much the flesh of one football sized courgette reduced down so only added half the sugar suggested (and found it to be plenty sweet enough).  The lemony tang is refreshingly subtle and it has the consistency of pureed stewed apples.

I was delighted to see that Peggy, one of Bilbo’s previous hosts, has made marrow cream and tried it out as a lemon meringue pie filling (or perhaps marrow meringue pie would be a more accurate name?).  If, like me, you’re not much of pastry chef see Ann’s comment on the runner bean chutney post about a biscuit base alternative.

revised recipe:  2lb courgette flesh + 1lb sugar + 1/4lb butter + 2 lemons
makes about 600ml – see my earlier post Cedric’s jam and cream for steps to making marrow cream

Entry filed under: allotment tales, in the kitchen. Tags: , , .

making runner bean chutney where in the world is Bilbo: Gloucester

9 Comments Add your own

  • 1. FlowerLady  |  September 16, 2009 at 12:23 pm

    What is the recipe for making this marrow cream? It sounds delicious.


    • 2. Nip it in the bud  |  September 16, 2009 at 1:06 pm

      hello flowerlady, it’s well worth trying. Click on the ”easy peasy recipe” link in this entry to go to the original post about how to make it. I’d recommend halving the sugar though as it’s plenty sweet enough with 1lb sugar to 2lb marrow. Enjoy x

  • 3. Hazel  |  September 20, 2009 at 7:31 pm

    Hi Nic! I’ve made the marrow cream today with one of the smaller olive squash that I have growing at the Hill this year – I can’t believe how much like lemon curd this tastes!

    I went with about three quarters of the sugar, rather than half as I’m not sure how much the sugar contributes to the keeping qualities.

    Thanks for taking the trouble to post up the recipe!

    • 4. Nip it in the bud  |  September 21, 2009 at 8:36 am

      Hi Hazel, that’s a good batch from a small squash. I’ve just made another batch using my monster marrow and used 1/5th of the sugar (still sweet and yummy). If there’s a chance it won’t keep as well with less sugar I’ll just have to keep eating it, what a shame eh ;o)

  • 5. narf77  |  January 5, 2013 at 6:23 pm

    WOW! Something to do with the exponential marrows that come from a few days of zucchini neglect that is actually useful and tasty! Cheers for this wonderful recipe that I will be using in the next few days. Cheers also to Ediblethings for directing me over to this wonderful blog…soon to be another rss early morning feed read 🙂

  • 6. Nip it in the bud  |  January 6, 2013 at 10:35 pm

    glad you’ve found an alternative use for all your marrows and love the links that grow between bloggers :o)

  • 7. shaheen  |  August 11, 2016 at 5:35 pm

    I have had this long time bookmarked and often remember our jam jar swap with great fondness. Anyway, guess what I have finally made it at home, not as buttery yellow as yours as I used brown sugar, but tasty indeed. Thank you for sharing this recipe with us all those years ago, i think its time people who don’t know about it know about this secret that only a few of us know. Happy jamming!

  • 8. Nip it in the bud  |  August 12, 2016 at 8:01 pm

    that’s great that you made it Shaheen. It’s been years since I made any preserves!

  • 9. when life gives you lemons… | Nip it in the bud  |  October 10, 2016 at 3:52 pm

    […] lemonade will suffice but other favourite recipes where it would certainly come in handy are:  lemon cream surprise, gluten free lemon drizzle cake , lemon curd sponge cake, Quinoa tabouleh and Elderflower […]


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Welcome to my once-about-gardening-and-cooking blog that is now mostly about our life in Gloucester with a boy, a baby and 3 cats.

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