‘Royal Pudding’ Recipe. Otherwise known as, ‘Caramel Custard’ :)

Happiness is –

A good bank account

A good cook, and

A good digestion

from The Etiquette of English Puddings
I didn’t know there was etiquette surrounding puddings until I was given this book! 🙂

As close as my hubby comes to being English, is a penchant for ‘fry ups’ and wishing he grew up as one of the ‘Secret Seven’! Even so, he would agree wholeheartedly with this old English saying!  As for me, I wished for nothing more than to find I had fairies and pixies living at the bottom of my garden (yes, I often went searching) and have grown up with a secret obsession with pudding!  Ssssssshhhhhh, I don’t know that even the English find that PC to say :D.  Such was my love of pudding that my sister found a little gift for me on one of her first trips to London,  this gorgeous little book known as The Etiquette of English Puddings.

‘Royal Pudding’ recipe, if you would like to follow the original

There are so many traditionally English puddings that bring back fond memories for friends and family, but this  ‘Royal Pudding’ caught my eye immediately.  It was either adapted from the French dessert or the French made it their own.  It is such an amazing classic that it has been laid claim to right throughout the world!  On my first trip to Malaysia, sitting in a roadside coffee shop for lunch, I was astounded to find that this sweet treat was a specialty of the house, and that all sweet toothed Malaysians considered it a local dessert!  Better known as Creme Caramel to most of us in Australia, that sticky, runny caramel sauce paired with a smooth egg-y custard, served cold with cream is a formidable dessert staple.

The original recipes use full cream and are normally served individually.

Absolutely breathtaking, but very rich.

I have adapted the recipe to a much lighter, family friendly, version, that can be eaten anytime.  I usually make this pudding  ‘cake size’ , so that it can be sliced and served at a party.


Splendidly simple, rich, vanilla infused caramel sauce atop a creamy custard pudding

3/4 cup sugar

1/2 cup water


3 cups milk

1 cup cream

5 eggs

1/2 cup caster sugar

1 tspn vanilla

3 egg yolks. extra

**If you are visiting Bliss especially for this recipe please take a second to do a quick poll, as I would love some feedback. Thank you in advance!**

mmmm up close and personal!

Caramel:  Place sugar and water into saucepan. Stir over low heat until sugar dissolves.  Stop stirring.  Increase heat to moderate and boil until mixture turns a caramel cover.  Pour into the base of a greased 8″ cake tin.

Custard; Place eggs, extra yolks, vanilla and sugar in bowl.  Beat lightly.  Combine milk and cream in a saucepan and bring to scalding point, cool slightly.  Pour over egg mixture, stirring all the time.  Strain into a large jug.  Pour gently over the caramel.

Place tin into shallow baking dish containing approximately 2cm cold water.  Bake at 170C for 50 minutes.  Remove tin from the water.  Cool and refrigerate.  Run sharp knife around edge and turn out onto a deep serving dish (make sure your serving dish is deep enough for the caramel sauce to sit in!).

“My Husband and I will be dining on charcoal chicken, champagne and royal pudding tomorrow night.”

I don’t know how ‘Royal’ I will feel, but I know that I will certainly be happy 🙂

*It’s in the oven right now.  I will post a photo next week.  Enjoy your weekend!

'Royal Pudding'.  It must be 'royal'  I have the pink fluffy, plastic tiara to prove it! :)
‘Royal Pudding’. It must be ‘royal’ I have the pink fluffy, plastic tiara to prove it! 🙂


*If you are enjoying being blissed, please drop me a comment with any feedback or comments!  I would love to know what you are enjoying most and what you would like to see more of.

Don’t forget to subscribe to my email list or follow me on wordpress to see all my latest ramblings 🙂 *

4 thoughts on “‘Royal Pudding’ Recipe. Otherwise known as, ‘Caramel Custard’ :)

  1. Ahh your secret recipe for all to share! I remember you cooking this when we were kiddies. Delish!
    Have a great wedding. We shall be supping champagne all dressed up & wearing our crowns made by the kids!

    1. ha ha! it was never a secret 🙂 but you know where to find it now. Have fun, remember to send me some photos. I pulled out the plastic, fluffy trimmed tiara for some photos before and hubby nearly died when he thought I was going to wear it tonight! Wasn’t thinking of doing that, but now that he’s mentioned it… 😀

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