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    You are in: Home / Recipes / Hind's Head Quaking Pudding Recipe
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    Hind's Head Quaking Pudding

    Hind's Head Quaking Pudding. Photo by Wild Thyme Flour

    1/1 Photo of Hind's Head Quaking Pudding

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Wild Thyme Flour's Note:

    This is a revisited recipe of a medieval dessert served at the Hind's Head Restaurant by the great chef Heston Blumenthal ( love the guy). Its a cross between a custard tart without pastry and a bread pudding. I read on another recipe that I found that you can add 35g brioche crumbs.

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    Units: US | Metric


    1. 1
      Whiskegg yolks, egg and sugar together in a bowl.
    2. 2
      Put the milk and cream in a saucepan and bring to the boil. Whisk the milk into the whisked eggs, add the spices.
    3. 3
      grease 4 150ml/ 1/4 pint moulds and dust with flour. Heat oven to its lowest setting.
    4. 4
      place the moulds into a deep baking dish and surround with hot water, enough to go half the way up the moulds. This is called bain marie.
    5. 5
      Cook until the inside temperature reaches 90C.This will take about an hour. Use a thermometer. the puddings are ready when they have a slight wobble in the centre -- they will firm up as they stand.
    6. 6
      allow to cool for 10 minutes then serve.

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    Nutritional Facts for Hind's Head Quaking Pudding

    Serving Size: 1 (164 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 475.5
    Calories from Fat 372
    Total Fat 41.4 g
    Saturated Fat 24.3 g
    Cholesterol 374.5 mg
    Sodium 70.8 mg
    Total Carbohydrate 20.9 g
    Dietary Fiber 0.1 g
    Sugars 17.8 g
    Protein 6.7 g

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