18^th Century: Quaking Pudding

The seventeenth century diarist Samuel Pepys mentions having eaten a particularly good ‘shaking pudding’ in one of his many diary entries about his daily meals.

The quaking or shaking pudding is made of a custard boiled in a cloth either in water or along with the meat in the broth. It is very delicate and has a nice wobble to it when you move the plate. The pudding was usually served in a pond of melted butter, sugar and sack (a kind of sherry) or rosewater. It was