Yorkshire Hot Wine Pudding

An early nineteenth-century recipe, very light but hot and alcoholic; much liked by gentlemen to end a good dinner after a day’s hunting. It can be made in one large fireproof bowl or in several small soufflé dishes.


  • 2 cups (4.5 dl) medium-dry sherry
  • Pinch of cinnamon
  • Juice of ½ orange
  • 1 teaspoon grated orange rind
  • ¼ lb (120 g) Casino fingers or any sponge biscuits, finely crumbled or grated
  • 4 eggs
  • 1 teaspoon castor sugar
  • Pinch of salt
  • cup (30 g) currants
  • 2 tablespoons (30 g) butter, melted and just warm
  • Double cream, whipped


Heat the sherry to just below boiling point with the cinnamon, orange juice and rind. Add the sponge biscuits and set aside.

Beat the eggs with the sugar, salt, currants and butter. Stir well into the sherry mixture and pour into the well-greased bowl or dishes. Cover lightly with foil and stand in a baking tin containing about 1 inch (2.5 cm) of water. Bake in a moderate oven, 350°F (180°C, Gas Mark 4), for 15 minutes, if in small dishes, or for 30 minutes if you are using one large dish. The pudding should set and rise and will probably push up the foil. Serve immediately, with whipped cream.