Best Hinds Head Quaking Pudding Recipes

HIND'S HEAD QUAKING PUDDING

Steps:

• Whiskegg yolks, egg and sugar together in a bowl.
• Put the milk and cream in a saucepan and bring to the boil. Whisk the milk into the whisked eggs, add the spices.
• grease 4 150ml/ 1/4 pint moulds and dust with flour. Heat oven to its lowest setting.
• 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.
• 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.
• allow to cool for 10 minutes then serve.

QUAKING PUDDING

Steps:

• Preheat oven to 300 degrees. Fill a kettle with water and bring to a boil over high heat. Butter 6 1/2 -cup heatproof custard or pudding cups.
• In a small saucepan, combine the milk, cream, nutmeg and cinnamon. Set over low heat until steaming, then remove from heat and set aside.
• In a medium bowl, whisk together the egg yolks, egg and sugar. Continue to whisk while slowly adding the warm milk mixture. When the mixture is smooth, pour into the custard cups. Cover each cup with aluminum foil.
• Arrange the cups in a deep baking dish large enough to hold them snugly. Carefully add boiling water to come almost all the way up the sides of the cups. Bake until the centers of the puddings reach 190 degrees on an instant-read thermometer, 45 to 55 minutes. Let cool for a few minutes. Run a thin flexible knife along the upper inside edge of each pudding to loosen it. Hold a small plate firmly over a custard cup, invert the cup and plate, then remove the cup. Repeat with the remaining cups. Serve warm, paired with something slightly acidic, like apple slices in simple syrup with lemon juice.

OLD-FASHIONED INDIAN PUDDING

Steps:

• Put the scalded milk and corn meal in the top of a double boiler over boiling water. Add the salt and cook, stirring frequently for about 20 minutes. Mix with the molasses and ginger and pour into a buttered 2-quart soufflè dish or baking dish. Bake in a 300°F. oven for about 2 hours. Serve warm with vanilla ice cream.