To make a Shaking Pudding. is a traditional Stuart recipe for a classic pudding, which is a variant on a quaqing pudding, made from spiced cream thickened with almond paste and breadcrumbs that's boiled or steamed to cook and served with a butter, sugar and verjuice sauce. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To make a Shaking Pudding.
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Original Recipe
To make a Shaking Pudding. (from Robert May's Accomplisht Cook 1660)
To make a Shaking Pudding.
Take a pint of cream and boil it with large mace, slic't nutmeg, and ginger, put in a few almonds blanched and beaten with rose-water, strain them all together, then put to it slic't ginger, grated bread, salt and sugar, flour the napkin or cloth, and put in the pudding, tie it hard, and put it in boiling water; (as you must do all puddings) then serve it up verjuyce, butter, and sugar.
Modern Redaction
Ingredients:
500ml double cream
2 blades of mace
1 nutmeg, sliced
1 thumb-sized piece of ginger, sliced
75g blanched almonds
1 tbsp rose water
1 tsp finely-grated ginger
250g fine breadcrumbs
1/2 tsp salt
50g sugar
For the Sauce:
50g butter
50g sugar
2 tsp verjuice
Method:
Pound the almonds to a paste in a mortar, adding the rose water a little at a time to prevent them from oiling. Scrape the almond mix into a saucepan then add the double cream, mace, nutmeg and sliced ginger. Bring to a boil and cook for a few minutes then take off the heat and set aside to infuse for 20 minutes before passing through a fine-meshed sieve.
Add the breadcrumbs, and set aside to swell (the mixture should be very stiff (if not, add 50g more breadcrumbs) then mix in the salt and sugar. Turn the resultant mixture into a large pudding bowl. Seal with a lid or a sheet of greaseproof (waxed) paper. Tie securely then cover with a double layer of kitchen foil. Place in a large pan with a trivet or inverted plate on the base. Pour in boiling water to come half way up the sides of the pudding. Pace on the heat and bring to a boil. Cover with a lid and steam the pudding for 60 minutes, topping-up the water as needed.
When cooked, unwrap the pudding and turn out onto a serving plate. In the meantime, beat together the butter, verjuice and sugar in a bowl until smooth. Place this over the pudding and serve.
