Hind's Head Quaking Pudding

Indulge in a slice of history with Hind's Head Quaking Pudding, a traditional English dessert that perfectly balances elegance and nostalgia. This silky custard is infused with warming notes of nutmeg, cinnamon, and a hint of vanilla, making it an ideal choice for autumn and winter gatherings. The recipe combines rich heavy cream, whole milk, and a delicate blend of eggs to create a luxurious texture with just the right amount of "quaking" wobble. Baked gently in a water bath and chilled to perfection, this pudding is a showstopper on any dessert table. Serve it in its ramekin or inverted onto a plate, garnished with a dusting of nutmeg or a dollop of whipped cream for a delightful finishing touch. Perfect for those seeking an authentic taste of traditional English cuisine, this dessert is as sophisticated as it is comforting.

Nutriscore Rating: 46/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 6

Ingredients

• 500 ml Heavy cream
• 250 ml Whole milk
• 100 g Granulated sugar
• 5 large Egg yolks
• 2 large Whole eggs
• 1 tsp Ground nutmeg
• 0.5 tsp Ground cinnamon
• 1 tsp Vanilla extract
• 1 tbsp Butter (for greasing)

Directions

Step 1

Preheat your oven to 160°C (320°F). Butter six small ramekins or pudding molds to prepare them for the pudding mixture.

Step 2

In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is warm but not boiling. Remove from heat.

Step 3

In a mixing bowl, whisk together the egg yolks, whole eggs, ground nutmeg, ground cinnamon, and vanilla extract until well combined.

Step 4

Gradually pour the warm cream mixture into the egg mixture, whisking constantly to prevent the eggs from curdling. Continue whisking until the mixture is smooth and well combined.

Step 5

Strain the mixture through a fine-mesh sieve into a large measuring cup or mixing bowl to remove any lumps or cooked egg bits. This will ensure a silky-smooth texture.

Step 6

Carefully pour the custard mixture into the prepared ramekins, filling each about three-quarters full.

Step 7

Place the filled ramekins into a deep baking dish. Pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins to create a water bath. This will help the pudding cook evenly and gently.

Step 8

Carefully transfer the baking dish to the preheated oven. Bake for 40–45 minutes, or until the puddings are set but still have a slight wobble in the center.

Step 9

Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours or overnight to allow the flavors to meld and the texture to set.

Step 10

Serve the Quaking Puddings chilled, either in their ramekins or inverted onto plates. Optionally, dust with a pinch of nutmeg or garnish with a dollop of whipped cream before serving.

Nutrition Facts

Serving size	(979.8g)

Amount per serving	% Daily Value*
Calories	2480.1

Total Fat 197.0g	0%
Saturated Fat 115.4g	0%
Polyunsaturated Fat 0.3g
Cholesterol 934.4mg	0%
Sodium 498.9mg	0%
Total Carbohydrate 115.4g	0%
Dietary Fiber 1.2g	0%
Total Sugars 113.4g
Protein 21.3g	0%

Vitamin D 202.5IU	0%
Calcium 394.0mg	0%
Iron 2.0mg	0%
Potassium 549.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.4%

Protein: 3.7%

Carbs: 19.9%