Prep 20 mins
Cook 1 hr 15 mins
This pudding is spongy and very delicate. It can be served hot, drizzled with melted butter, or cold, as part of a sandwich. Posted for Zaar World Tour 05
- 2 tablespoons dry breadcrumbs
- 1 1⁄2 lbs white fish fillets (such as haddock or cod)
- 1⁄2 cup light cream
- 1 cup heavy cream
- 2 teaspoons salt
- 1 1⁄2 tablespoons cornstarch
- 1 pinch nutmeg (optional)
- Preheat oven to 350 degrees F.
- Skin and bone the fish, and cut into small pieces. Set aside.
- Grease the bottom and sides of a 9-inch loaf pan heavily with butter. Sprinkle with breadcrumbs, tipping the pan to evenly distribute crumbs.
- Also grease a piece of aluminum foil big enough to cover the loaf pan.
- Begin heating a saucepan of water to a boil, to use later when baking the pudding.
- Using a blender or food processor, purée fish and cream in small batches until smooth.
- Place puréed fish in a large mixing bowl. Add salt, nutmeg and cornstarch; beat at medium-high speed until light and fluffy.
- Pour mixture into prepared loaf pan. Pick up the pan and bang it on the counter several times, to remove any air bubbles in the pudding.
- Seal greased foil tightly over the top of the pan. Place pan in a deep baking pan; add boiling water 3/4 of the way up the sides of the loaf pan.
- Bake 60 to 75 minutes, until a tester inserted in the center comes out clean.
- Note that during baking, the water around the mold should simmer (but not boil!) constantly; adjust the temperature as necessary.
- Let pudding cool 5 minutes.
- Pour off any excess liquid; run a sharp knife around the edges of the pan to loosen the pudding. Hold a serving platter on top of the pan and quickly invert the pan and platter to remove the pudding. Soak up any extra liquid with paper towels.