Click on the image, above to submit to Pinterest.

To make a Quaking Pudding

To make a Quaking Pudding is a traditional Stuart recipe for a classic boiled pudding made from eggs bound with breadcrumbs and flour that's flavoured with cinnamon, mace, nutmeg and rosewater. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To make a Quaking Pudding.

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

8&#x;2013;10

Rating:

Tags : Sauce RecipesVegetarian RecipesSpice RecipesBread RecipesBritish Recipes

Original Recipe

To make a Quaking Pudding (from Hannah Woolley's Queen-like Closet 1670)

276. To make a Quaking Pudding.

      Take Grated Bread, a little Flower, Sugar, Salt, beaten Spice, and ſtore of Eggs well beaten, mix theſe well, and beat them together, then dip a clean Cloth in hot water, and flower it over, and let one hold it at the four corners till you put it in, ſo tie it up hard, and let your Water boil when you put it in, then boil it for one hour, and ſerve it in with Sack, Sugar and Butter.

Modern Redaction

Quaking puddings have been made since Elizabethan times, typically steamed in moulds. This version is unusual in that only eggs are used and no milk or cream. This gives a thicker batter that can be boiled in a cloth. Here it's adapted to be boiled in a pudding basin, which is more convenient. But you can also prepare in a pudding cloth if you want. Simply scald the cloth in boiling water, wring dry, fold the cloth over, flour it well, gather the ends together, pour in the batter, tie the end securely with string and place in boiling water to cook. If cooking this way, ensure that the pudding does not touch the base of the pan.

This recipe calls for 'sack'. There are two types of sack. English sack, mead flavoured with herbs [see recipes for English Sack and Saratoga Wine] or a sweetened fortified wine from Spain, similar to modern-day Madeira. Most Elizabethan recipes calling for 'sack' meant English sack, but the Stuart recipes typically meant the fortified wine. This is not directly available today, but it can be replaced by dry Madeira or sherry sweetened with a little honey and flavoured with a splash of Vermouth to give it a herby and aromatic note.

Ingredients:

15 whole large eggs
freshly-grated nutmeg, to taste
freshly-grated mace, to taste
1 tsp ground cinnamon
pinch of salt
1 tbsp rose water (not in the recipe, but this was a very traditional flavouring addition)
100g fine breadcrumbs
4 tbsp plain flour

For the Sauce:
200ml sack
50g butter
50g sugar

Method:

Beat the eggs well in a bowl then work in the rose water and salt then season with the nutmeg, mace and cinnamon. Now work in the flour until smooth then stir in the breadcrumbs.

Pour the resultant batter into a greased pudding basin, add a lid and wrap in a double layer of foil. Place in a steamer basked above a pan of boiling water and cook for about 60 minutes, or until just set.

In the meantime, prepare the sauce. Heat the sack in a saucepan and when simmering beat in the butter until melted then stir in the sugar. As soon as the sugar dissolves bring back to a simmer and continue simmering until thickened.

When the pudding is done, turn out onto a serving dish and serve accompanied by the sauce.

Find more Hannah Woolley Recipes Hereand more Traditional Stuart Recipes Here.