It is not clear which Lady Sunderland this recipe refers to. The most famous Lady Sunderland was Anne Spencer, the daughter of John Churchill, the first Duke of Marlborough. She married Robert Spencer, the 4th Earl of Sunderland and held the office of Lady of the Bedchamber to Queen Anne. This would suggest that the recipe originates in the seventeenth century, but it doesn’t appear in print until Frederic Nutt’s The Imperial and Royal Cook in 1809. The puddings are similar to Bath puddings with a possible connection to the French crème caramel. However, this recipe differs in the accompaniment of a wine sauce.
Equipment
Weighing scales
Measuring jug
Mixing bowl
Electric hand whisk
4 small individual pudding moulds
Roasting tin
Small saucepan
Preparation method
Preheat the oven to 180C/350F/gas 4.
Place the eggs, flour and nutmeg in the mixing bowl and beat together with the electric hand whisk.
Pour in the cream and mix well.
Grease the pudding moulds with butter and pour in the batter.
Place in a roasting tin with enough water to come up to half-way up the moulds.
Place in the preheated oven and bake for 40 minutes or until set.
Remove from the oven and take the puddings out of the roasting tin.
Allow to cool a little before placing in the fridge to chill.
Meanwhile make the wine sauce by placing the butter in the small saucepan and heating until melted. Add the wine and sugar and simmer gently until the sugar has dissolved and the sauce has reduced enough to make the sauce the consistency of single cream.
Turn the puddings out onto a serving dish (you may need to dip them in boiling water for a few seconds to loosen them from the moulds).
Serve the puddings with a small jug of the sauce.
Tip: Once you have separated the eggs for the egg yolks you can put the egg whites in a freezer bag or plastic container and pop in the freezer to use at a later stage (for meringues for example). They are best used within a few months.
Victorian
Serves:
4
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Resting time 1 hourhour
Total Time 1 hourhour55 minutesminutes
Ingredients
For the puddings
2medium eggs
4medium egg yolks
4tbspplain flour
½tspgrated nutmeg
568mldouble cream
For the wine sauce
50gbutter
100mldessert wine such as Sauternes or Muscat de Beaumes de Venise
1tbspcaster sugar
Nutrition
Nutrition Facts
Lady Sunderland’s puddings
Serving Size
217 g
Amount per Serving
Calories
656
Percent of Daily Value*
Fat
61
g
94
%
Saturated Fat
36
g
225
%
Cholesterol
433
mg
144
%
Sodium
80
mg
3
%
Potassium
214
mg
6
%
Carbohydrates
16
g
5
%
Fiber
0.2
g
1
%
Sugar
10
g
11
%
Protein
10
g
20
%
Calcium
132
mg
13
%
Iron
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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