Quaking Pudding Food

QUAKING PUDDING

Steps:

• Preheat oven to 300 degrees. Fill a kettle with water and bring to a boil over high heat. Butter 6 1/2 -cup heatproof custard or pudding cups.
• In a small saucepan, combine the milk, cream, nutmeg and cinnamon. Set over low heat until steaming, then remove from heat and set aside.
• In a medium bowl, whisk together the egg yolks, egg and sugar. Continue to whisk while slowly adding the warm milk mixture. When the mixture is smooth, pour into the custard cups. Cover each cup with aluminum foil.
• Arrange the cups in a deep baking dish large enough to hold them snugly. Carefully add boiling water to come almost all the way up the sides of the cups. Bake until the centers of the puddings reach 190 degrees on an instant-read thermometer, 45 to 55 minutes. Let cool for a few minutes. Run a thin flexible knife along the upper inside edge of each pudding to loosen it. Hold a small plate firmly over a custard cup, invert the cup and plate, then remove the cup. Repeat with the remaining cups. Serve warm, paired with something slightly acidic, like apple slices in simple syrup with lemon juice.

HIND'S HEAD QUAKING PUDDING

Steps:

• Whiskegg yolks, egg and sugar together in a bowl.
• Put the milk and cream in a saucepan and bring to the boil. Whisk the milk into the whisked eggs, add the spices.
• grease 4 150ml/ 1/4 pint moulds and dust with flour. Heat oven to its lowest setting.
• place the moulds into a deep baking dish and surround with hot water, enough to go half the way up the moulds. This is called bain marie.
• Cook until the inside temperature reaches 90C.This will take about an hour. Use a thermometer. the puddings are ready when they have a slight wobble in the centre -- they will firm up as they stand.
• allow to cool for 10 minutes then serve.

QUEEN OF PUDDINGS

Steps:

• In a medium pot, stir together 1/2 cup of the sugar, milk, salt, lemon zest and 6 tablespoons of the butter. Bring to a boil. Turn off the heat, cover and let steep for 30 minutes.
• Butter a 9-inch square pan or a 2-quart gratin dish and lay the bread cubes evenly over the bottom.
• In a medium bowl, beat the 8 egg yolks. Stir in 1 cup of the hot milk, and then pour the tempered yolks into the remaining hot milk. Pass the liquid through a sieve set over the cubes of bread. Push down on the cubes to submerge them into the milk mixture and let soak for 20 to 60 minutes.
• Fill a kettle with water and bring to a boil. Preheat oven to 350 degrees. Put the baking dish of soaking bread in a larger pan and fill with enough of the hot water to come halfway up the sides of the smaller pan. Bake in the oven until a knife inserted in the center comes out nearly clean, 25 to 30 minutes. Remove from oven and let rest in the water bath. Keep the oven on.
• Warm the jam in a small saucepan and spread it over the baked custard.
• Using an electric mixture fitted with a whisk attachment, beat the remaining egg whites on low until foamy. Whisk in the lemon juice and vanilla and gradually increase the speed to high. When the whites form very soft peaks, add 1 cup of the sugar, a little at a time, until glossy, stiff peaks form.
• Cover the jam with dollops of meringue, and then sprinkle with the remaining 1 teaspoon sugar. Bake in the oven until the meringue peaks are lightly browned, about 15 to 20 minutes. Cool completely, then refrigerate. Serve chilled.