Heston's quaking pudding recipe

Heston Blumenthal leaves other chefs quaking with his recipe for quaking puddings

• Butter and flour to line the pudding basins
• 100ml whole milk
• 400ml whipping cream
• 65g sugar
• 4 egg yolks
• 1 whole egg
• ¼ tsp nutmeg
• ¼ tsp cinnamon

How to make quaking pudding

1. Preheat the oven to 90ºC.

2. Grease the pudding basins with butter and cover with a light dusting of flour.

3. Warm the milk, cream, nutmeg and cinnamon in a saucepan (be careful not to let the milk get too hot or it will scramble the eggs).

4. While the milk is warming, whisk the egg yolks, whole egg and sugar in a bowl. Pour the warm milk over the egg and sugar mixture and stir to combine. Pour the mixture into the pudding basins, put the lids on and place them in a bain-marie in the preheated oven.

5. Cook for approximately 50 minutes or until the puddings reach 85ºC (you will need to gently probe the inside of the puddings with a digital thermometer). Remove the basins from the oven and gently turn the puddings out on to individual plates. Serve immediately.

© Heston Blumenthal, 2009