Search
  • Clyve Rose

Regency-era Walnut Pudding

As we've been inundated with chilly rain down under for weeks now, Christmas desserts have been on my mind. In fact England has been on my mind - perhaps it's all this rain in what is usually one of the warmest times of the year down here. So, as usual, I went researching...


Walnut Pudding was often made for Christmas during the Regency era, but it was also a fairly well-known 'special occasion' dessert. One might serve it at a prestigious ball at any time of the year really.


The version below comes from an unsigned manuscript dated in 1811. It's similar to how I make my plum pudding.


Receipt for Walnut Pudding

4 egg yolks ½ cup sugar 3 cups cream 1 cup ground walnuts 1 tsp cinnamon 2 Naples biscuits (grated) (This reference means hard Italian biscuit, somewhat like biscotti.)

Method: Beat the egg yolks and sugar in a bowl. Heat the cream and stir it in, pouring it slowly in a stream, beating all the while. Add the ground walnuts, cinnamon and the grated biscuits. Stir the mixture over simmering water until thickened. Pour the mixture into a bowl and chill.

Presumably the pudding was placed in the cellar to cool, or outside in frozen winter weather. Let me know how your pudding turns out?

16 views0 comments

Recent Posts

See All