A Quaking Pudding
A baked pudding made with cream, bread, currants, & nuts - contributed by Yonnie Travis
  • 3 egg yolks (or substitute with 1 whole egg)
  • 1 cup light cream
  • 2 Tbs. sugar
  • 2 Tbs. rosewater
  • 1/8 tsp. salt
  • 1/2 tsp. nutmeg
  • 1 cup bread crumbs ( I used cubes; see note below)
  • 2 Tbs. melted butter
  • 2 Tbs. currants
  • 6 dates chopped
  • 1/2 cup walnuts
Beat eggs and cream, add sugar, rosewater, salt, nutmeg, and bread mix until crumbs are soft. Stir in butter, currants, dates and walnuts. Cover and set aside three hours. Pour mix into a 1 quart oven proof baking dish and bake at 350º F degrees for 45 minutes, or until golden. Serves 6 to 8.

The following sauce can be poured over the pudding:

  • 3 Tbs. butter
  • 2 Tbs. rosewater
  • 2 Tbs. brown sugar (or substitute honey, which I prefer to use)
Melt butter and sugar or honey, mix in rose water. Pour over pudding and serve.

Notes on the recipe:

Adapted from Dining with William Shakespeare by Madge Lorwin.

I used a mixture of good homemade sourdough and regular white bread for the pudding. It bakes up beautifully, but tends to fall right away if not kept warm.

1 slice of bread = 1/3 cup dry bread crumbs; 1 pd. of bread approximately equals 16 slices; 16 slices of bread = 5 1/4 cups dry bread crumbs.

Metric, Celsius, & Gas Mark Equivalencies

Yonnie Travis owns a comic/card shop and works in a used bookstore; she has two sons, ages 8 and 18 months, who keep her very busy. Her hobbies include medieval cookery and needlework (though there isn't much time for that!), and she participates with The Society for Creative Anchronism, Inc.

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A Quaking Pudding © 1998 Yonnie Travis | This page © 2000 James L. Matterer

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