Quaking pudding

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

Ingredients

Metric

Imperial

Quaking pudding

Apple garnish

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
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
4
Place the milk and cream in a pan and bring to the boil
  • 100ml of whole milk
  • 400g of whipping cream
5
While the milk is warming, whisk the sugar, egg yolks, whole egg and spices in a bowl to ribbon stage
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
First published in 2018

After training under chefs such as Paul Kitching and Adam Simmonds, Pete Gray now leads the kitchen at Heston Blumenthal’s The Hind’s Head, creating British pub classics with incredible technical precision.

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