Quaking pudding
Item 1 of 1
- medium
- 6
- 1 hour 30 minutes
This legendary quaking pudding recipe served up at Heston Blumenthal's pub, The Hind's Head, is the result of years of tweaking and perfecting. A wobbly delight spiked with nutmeg and cinnamon, this is a contemporary take on a British medieval dessert, which sits somewhere between a panna cotta and custard tart on the flavour scale. The pudding is served with compressed Granny Smith apple for a little acidity.
First published in 2018
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Ingredients
Metric
Imperial
Quaking pudding
- 50g of unsalted butter
- 100ml of whole milk
- 400g of whipping cream
- 65g of sugar
- 4 egg yolks
- 1 egg
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
Apple garnish
- 160g of caster sugar
- 1/2 tsp salt
- 20g of lemon juice
- 1 Granny Smith apple
SAVE RECIPE
Equipment
- Large vacuum bags
- Chamber sealer
- 140ml pudding basins with lids 6
- Fine sieve
- Muslin cloth
Method
1
To begin, prepare the syrup for the apple garnish. Place 240g water in a pan with the sugar and salt and bring to the boil. Remove from the heat and allow to cool completely before stirring in the lemon juice
- 20g of lemon juice
- 160g of caster sugar
- 1/2 tsp salt
2
Remove the core from the apple and use a mandoline to create long, even ribbons. Place the slices of apple in a vacuum bag, ensuring they are laying flat and in a single layer, then seal under full pressure using a chamber sealer to compress the apples. Transfer the apple slices to the syrup to soak an hour before serving
3
Preheat the oven to 90°C. Butter the pudding basins and set aside
- 50g of unsalted butter
4
Place the milk and cream in a pan and bring to the boil
- 100ml of whole milk
- 400g of whipping cream
6
Pour the warm milk over the egg mixture and stir well to combine. Pass the mixture through a fine mesh sieve lined with muslin and pour the mixture into the pudding basins
7
Secure the lids onto the pudding basins and place in a large deep tray filled with hot water (to make a bain-marie) and carefully transfer the tray to the preheated oven
8
Cook for 1 hour, or until the internal temperature of the pudding reads 90°C when probed. They will be ready when they have a slight wobble in the centre – they will firm up further after being removed from the oven
9
Allow to cool for 10 minutes before tipping out and serving with the syrup-soaked apple slices on the side
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