Since there are 100rd recipes on line for Cambridge pudding I decided to go a different steamed pudding route with this Raspberry Pudding.
I learned from a very unreliable source that Raspberries are an old world fruit that was cultivated in the new world. I’m going to have to dig out some more medieval or Tudor era recipes.
This recipe makes a firm custard not a rock hard cake.
To make a Rasberry Pudding. Take a Quart of Cream and boil it with whole Spice a while, then put in some grated Bread, and cover it off the Fire, that it may scald a little; then put in eight Eggs well beaten, and sweeten it with Sugar; then put in a Pint or more of whole Rasberries, and so boil it in a Cloth, and take heed you do not boil it too much, then serve it in with Wine, Butter and Sugar Hannah Woolley, The Queen-like Closet OR RICH CABINET Scored with all manner of RARE RECEIPTS FOR Preserving, Candying and Cookery (1670)
- 4 cups of cream (half-and-half)
- 1 cinnamon stick
- 4 whole cloves
- 1 small chunk of dried galingale
- 4 cups bread crumbs (takes 8 slices of bread dehydrated to make crumbs)
- 8 eggs, beaten with whisk
- 1/2 cup raw cane sugar
- 2 cups raspberries
- 1 cup wine
- 2 tbsp butter
- 1/2 cup raw cane sugar
- Fill two pots of water 3/4 full. Put pots of water on high to boil. (Or one large pot and a teakettle).
- Put cream and spices into a sauce pan on medium high. Bring cream mixture up to close to a boil, until there are bubbles around the edge of the pot. Taste-test to make sure the cream has absorbed the spices.
- Using a slotted spoon fish the spices out of the cream.
- Turn off heat to the cream but leave pot on hot element.
- Dump the bread crumbs into the cream, and stir well. Let the bread soften and expand in the hot cream.
- Slowly pour the eggs into the cream mixture, stirring constantly as your pour. Add sugar and stir. Add raspberries and stir.
- Slowly pour pudding mixture into a cloth bag for the purpose and tie up the top. Wrap a string around and tie several times, leave one end long. Tie the loose end on to the middle of a cooking spoon, this will support the ball that is the pudding.
- Once water is fully boiling slowly lower bag of oatmeal mixture to submerge. Turn heat down to medium-high. Rest spoon across the top of the pot to keep the pudding off the bottom (where it will burn). Set oven timer for 4 hours.
- Get out a good book because you can’t leave the pudding unattended.
- Every 30 minutes add more hot water from the second pot to the first, to insure that the bag of custard is always covered, and always floating off the bottom.
- After four hours remove pudding from boiling water and hang until water stops running from it. Set it aside in a bowl until it is cool enough to touch.
- Mix wine, butter and sugar in a sauce pan and heat mixture on medium-low. Stirring often until sugar is melted.
- Untie pudding, and open the bag over the edges of the bowl. Place a plate over the opened pudding. Upend bowl with pudding in it onto the plate. Unwrap pudding.
- Serve when cool, with sauce.