Hind's Head Quaking Pudding Recipe

Experience a taste of history with this revisited medieval dessert, inspired by Heston Blumenthal's creation at the Hind's Head! A delightful fusion of custard tart and bread pudding, this recipe boasts a creamy, subtly spiced center with a gentle wobble. Imagine the rich aroma of warm spices filling your kitchen as you create this unforgettable treat. Perfect for a special occasion or an adventurous weeknight dessert. Optional: Add 35g brioche crumbs for extra texture.

Prep Time 20 mins
Cook Time 70 mins
Calories 475.6 kcal
Protein 13g
Rating 3.0 (1 Reviews)
Hind's Head Quaking Pudding 25

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Hind's Head Quaking Pudding

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How to Make Hind's Head Quaking Pudding

  1. Preheat oven to its lowest setting (approximately 150°F/65°C).
  2. In a large bowl, whisk together the egg yolks, whole egg, and sugar until pale and thick.
  3. In a separate saucepan, gently heat the milk and cream until just simmering. Do not boil.
  4. Gradually whisk the warm milk mixture into the egg mixture, ensuring a smooth consistency. Stir in the spices.
  5. Grease four 150ml/1/4 pint ramekins or oven-safe dishes and dust lightly with flour.
  6. Divide the custard mixture evenly among the prepared ramekins.
  7. Place the ramekins in a deep baking dish. Carefully pour enough hot water into the baking dish to come halfway up the sides of the ramekins (bain-marie).
  8. Bake in the preheated oven for 60-70 minutes, or until the center reaches 90°C (194°F) when tested with a food thermometer. The puddings should have a slight wobble in the center.
  9. Remove from the oven and let cool for 10 minutes in the bain-marie before serving. The puddings will firm up as they cool.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

71g

Fat

121g

Carbs

6g