Hind'S Head Quaking Pudding

1. 1

   Whiskegg yolks, egg and sugar together in a bowl.

2. 2

   Put the milk and cream in a saucepan and bring to the boil. Whisk the milk into the whisked eggs, add the spices.

3. 3

   grease 4 150ml/ 1/4 pint moulds and dust with flour. Heat oven to its lowest setting.

4. 4

   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.

5. 5

   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.

6. 6

   allow to cool for 10 minutes then serve.

No nutritional information available.

No additional tips available.