Quaking Pudding

Origin: British      Period: Elizabethan

Original Recipe

To Make a Quaking Pudding (from Robert May The Accompliſht Cook)

Slice the crumbs of a penny manchet, and infuſe it three or four hours in a pint of ſcalding hot crean; coverint it cloſe, then break the bread with a ſpoon very ſmall, and put to it eight eggs, and put four whites, beat them together very well, and ſeaſon it with ſugar, roſe-eater, and grated nutmeg; if you think it too ſtiff, put in ſome cold cream and beat them well together; then wet the bag or napkin and flour it, put in the pudding, tie it hard, and boil it half an hour, then diſh it and put to it butter, roſe-water, and ſugar, and ſerve it up to the table.

Modern Redaction

In the original recipe above, the bread used is a penny manchet, which was the best quality in terms of Elizabethan bread. If you want to be as authentic as possible you can make your own Manchet with this recipe. For the redaction I stale brioche breadcrumbs as this adds both butter and sweetness to the dish but breadcrumbs from any white bread will also work well. The recipe below is sufficient for four puddings.

Ingredients:

100ml whole milk (you need the cream in the milk for the recipe)
400ml whipping cream
70g caster sugar
40g breadcrumbs (I used brioche, but white bread breadcrumbs will also work well). Make sure the breascrumbs are very fine
4 egg yolks
1 whole egg
grated rind of half a lemon
ground cinnamon to decorate
¼g each of cinnamon and nutmeg
1 tsp finely-grated lemon rind (optional)
butter and flour for dusting the moulds

For the sauce: 50g butter
600g caster sugar
2 tbsp rose water

Method:

First lightly grease the inside of four 150ml pudding bowls with butter and dust with a tablespoon of flour. Roll the excess flur inside the pudding bowl until it entirely coats the inside of the bowl then tip the excess out. Meanwhile place the milk, cream, breadcrumbs and spices in a saucepan and gently bring to the boil (you may add the lemon peel at this stage if you wish). Beat the egg yolks and whole egg with the sugar until the sugar has dissolved. When the milk and cream has boiled add to the egg yolks and whisk together. Immediately divide between the moulds. Add the lids on these and place near the centre of a roasting dish. Fill this about half full of boiling water and transfer to an oven pre-heated to 100°C. The puddings should take about 45 minutes to bake at which point take them out and allow to cool for about ten minutes.

Whilst the pudding is cooling cream together the butter and sugar and add the rose water. When the puddings have cooled sufficiently tip them out onto plates and add a spoonful of the sauce on top so that it begins melting. Serve immediately. As the name suggests the puddings sould 'quake' (ie wobble) on the plate.

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