To make a Quaking Pudding either boil'd or baked. is a traditional Stuart recipe for a classic pudding of a sweetened bread, cream, flour and egg blend with spices that's either baked or boiled in a pudding basin. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To make a Quaking Pudding either boil'd or baked.
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Original Recipe
To make a Quaking Pudding either boil'd or baked. (from Robert May's Accomplisht Cook 1660)
To make a Quaking Pudding either boil'd or baked.
Take a pint of good thick cream, boil it with some large mace, whole cinamon, and slic't nutmeg, then take six eggs, and but three whites, beat them well, and grate some stale manchet, the quantity of a half penny loaf, put it to the eggs with a spoonful of flour, then season the cream according to your own taste with sugar and salt; beat all well together, then wet a cloth or butter it, and put in the pudding when the water boils; an hour will bake it or boil it.
This recipe calls for a stale manchet. Manchets were buns or small loaves made from the finest white flour of the age (I have an Elizabethan recipe that will allow you to make your own Manchet with this recipe. You can use any fine white breadcrumbs (brioche is particularly good).
Modern Redaction
Ingredients:
500ml double cream
2 blades of mace
1 cinnamon stick
1 nutmeg, halved
3 egg yolks
3 whole eggs
50g fine breadcrumbs
1 tbsp plain flour
50g sugar
1/2 tsp salt (or to taste)
Method:
First lightly grease the inside of four 150ml pudding bowls with butter and dust with a tablespoon of flour. Roll the excess flour inside the pudding bowl until it entirely coats the inside of the bowl then tip the excess out.
In the meantime, combine the cream and spices in a saucepan and gently bring to the boil. Take off the heat and set aside for 20 minutes to infuse. Strain the cream into a bowl then take 3 tbsp of the cream and mix with the flour to form a smooth paste. Add the breadcrumbs to the remaining cream and set aside to infuse for 20 minutes.
Beat the eggs and flour mix in a bowl then beat this into the cream and bread mix along with the sugar and salt. Immediately divide between the moulds. Add the lids on these and place near the centre of a roasting dish. Fill this about half full of boiling water and transfer to an oven pre-heated to 100°C. The puddings should take about 45 minutes to bake at which point take them out and allow to cool for about ten minutes.
Alternatively, you can place the pudding batter in a single large pudding bowl. Seal with a lid or a sheet of greaseproof (waxed) paper. Tie securely then cover with a double layer of kitchen foil. Place in a large pan with a trivet or inverted plate on the base. Pour in boiling water to come half way up the sides of the pudding. Pace on the heat and bring to a boil. Cover with a lid and steam the pudding for 60 minutes, topping-up the water as needed.
When cooked, unwrap the pudding and turn out onto a serving plate. In the meantime, beat together the butter, rose water and sugar in a bowl until smooth. Place this over the pudding and serve.
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