Quaking Pudding

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 409.0
  • Total Fat: 22.7 g
  • Cholesterol: 273.6 mg
  • Sodium: 222.8 mg
  • Total Carbs: 45.9 g
  • Dietary Fiber: 1.2 g
  • Protein: 6.7 g

View full nutritional breakdown of Quaking Pudding calories by ingredient
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a "quaking" pudding with sauce a "quaking" pudding with sauce
Number of Servings: 4


    Whole Milk / Vitamin D, 0.422 cup
    Whipped Cream, pressurized, 1.69 cup
    Breadcrumbs, 40 gram(s)
    Egg Yolk, 4 large
    Egg, fresh, 1 medium
    grated lemon rind, 2 tsp
    Nutmeg, ground, 0.25 grams
    Cinnamon, ground, 3 tsp
    Butter, salted, 50 grams
    Granulated Sugar, 130 grams
    rose water, 2 tbsp


First lightly grease the inside of four 150ml pudding bowls with butter and dust with a tablespoon of flour. Roll the excess flour inside the pudding bowl until it entirely coats the inside of the bowl then tip the excess out. Meanwhile place the milk, cream, breadcrumbs and spices in a saucepan and gently bring to the boil (you may add the lemon peel at this stage if you wish). Beat the egg yolks and whole egg with the sugar until the sugar has dissolved. When the milk and cream has boiled add to the egg yolks and whisk together. Immediately divide between the moulds. Add the lids on these and place near the centre of a roasting dish. Fill this about half full of boiling water and transfer to an oven pre-heated to 100C. The puddings should take about 45 minutes to bake at which point take them out and allow to cool for about ten minutes. While the pudding is cooling cream together the butter and sugar and add the rose water. When the puddings have cooled sufficiently tip them out onto plates and add a spoonful of the sauce on top so that it begins melting. Serve immediately.

Serving Size: makes 4 bowls of pudding

Number of Servings: 4

Recipe submitted by SparkPeople user SHAKESPEARE8.

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