These little boozy baked custards, served chilled, make a good accompaniment to stewed fruit. This recipe is adapted from that of Hannah Glasse in The Art of Cookery Made Plain and Easy.
Equipment
6 pudding moulds (7.5cm)
Weighing scales
Measuring jug
Large mixing bowl
Electric hand whisk
Roasting tin
Preparation method
Grease the pudding moulds with butter.
Place the eggs in the large mixing bowl and beat with the electric hand whisk. Add the milk, sugar, rosewater and Marsala or Madeira and continue to beat until all the ingredients are fully incorporated.
Grate in the nutmeg and stir in.
Pour into the pudding moulds and leave to stand for an hour.
Meanwhile preheat the oven to 150C/300F/gas 2.
Place the puddings in the roasting tin and pour boiling water from the kettle in to reach half-way up the sides of the pudding moulds.
Place in the oven and bake for 30 minutes until the puddings are set but still retain a bit of a wobble.
Allow to cool and place in the fridge to chill before turning out. Sprinkle the tops with the nutmeg before serving.
Georgian
Serves:
6
Prep Time 1 hourhour15 minutesminutes
Cook Time 30 minutesminutes
Resting time 2 hourshours
Total Time 3 hourshours45 minutesminutes
Ingredients
500mlmilk
3tbspcaster sugar
6medium eggs, beaten
1tbsprosewater
6tbspMarsala or Madeira
1tspfreshly grated nutmeg
Nutrition
Nutrition Facts
Bath puddings
Serving Size
148 g
Amount per Serving
Calories
153
Percent of Daily Value*
Fat
7.1
g
11
%
Saturated Fat
3.1
g
19
%
Cholesterol
173
mg
58
%
Sodium
245
mg
11
%
Potassium
175
mg
5
%
Carbohydrates
4
g
1
%
Fiber
0.1
g
0
%
Sugar
9.8
g
11
%
Protein
8.2
g
16
%
Calcium
124
mg
12
%
Iron
0.8
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
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