Swiss Pudding

This is what would now be called a crème caramel. Why Avis’ version is called a ‘Swiss Pudding’ is unclear: the recipe was already in circulation as crème au caramel (in modern French it is usually called crème renversée au caramel, because it is turned upside down) but, as was common in Victorian Britain, the same recipe often existed under several different names. Large crèmes like this can be problematic to cook through without burning, so the oven-based bain-marie is vital