1/1 Photo of Hind's Head Quaking Pudding
1 hr 10 mins
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.
My Private Note
Units: US | Metric
- 1Whiskegg yolks, egg and sugar together in a bowl.
- 2Put the milk and cream in a saucepan and bring to the boil. Whisk the milk into the whisked eggs, add the spices.
- 3grease 4 150ml/ 1/4 pint moulds and dust with flour. Heat oven to its lowest setting.
- 4place 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.
- 5Cook 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.
- 6allow 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