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Quaking pudding

  • Dessert
  • medium
  • 6
  • 1 hour 30 minutes, plus 10 minutes to cool the puddings

PT1H30M

PT10M

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Ingredients

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Metric

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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

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Method

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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
  • 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
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
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Quaking pudding

 
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