Hind's Head Quaking Pudding

READY IN: 1hr 10mins
Recipe by Wild Thyme Flour

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.

Top Review by Trevor G.

I struggled to get the temperature of the pudding to reach 90 C and it took over 3 hours! Part way through I suddenly realised the problem. I was using a fan oven. Although a fan oven normally heats MORE effectively than a conventional one, with a bain Marie, the exact opposite happens. This is because evaporation causes cooling. The fan blowing across the water surface was enhancing evaporation and cooling it. I've confirmed this with a controlled experiment. Putting a Bain Marie heated to boiling in a fan oven at 110 C, after 20 minutes the water temperature had dropped to 74 C! Trying again using top and bottom heat with no fan, the result after 20 min was 92 C. This is a massive difference. So the conclusion is DO NOT USE A FAN OVEN FOR THIS RECIPE! If you have only a fan oven, covering the Bain Marie tightly with foil will probably solve the problem.

Ingredients Nutrition

Directions

  1. Whiskegg yolks, egg and sugar together in a bowl.
  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. grease 4 150ml/ 1/4 pint moulds and dust with flour. Heat oven to its lowest setting.
  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. 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. allow to cool for 10 minutes then serve.

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