Happiness is –
A good bank account
A good cook, and
A good digestion
from The Etiquette of English Puddings
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.
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.
3/4 cup sugar
1/2 cup water
3 cups milk
1 cup cream
1/2 cup caster sugar
1 tspn vanilla
3 egg yolks. extra
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!
*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.
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