Quaking Pudding
A recipe from the 15th-16th Century.
230ml (8 floz) Single cream
225g (8oz) Breadcrumbs
110g (4oz) Walnuts
3 Egg yolks
6 Dates, chopped
2 tbsp Butter, melted
2 tbsp Currants
2 tbsp Sugar
2 tbsp Rosewater
½ tsp Nutmeg
Pinch of Salt
Honey Rose Sauce
3 tbsp Butter
2 tbsp Rosewater
2 tbsp Honey
Beat eggs and cream, add sugar, rosewater, salt, nutmeg, and breadcrumbs mix thoroughly.
Stir in butter, currants, dates and walnuts.
Cover and set aside three hours.
Preheat oven to 180°C: 350°F: Gas 4
Place mixture into an ovenproof dish and bake for 45 minutes, or until golden brown.
Melt butter and honey, add rose water.
Pour over pudding and serve.
Serves 6 to 8.
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