Almost every Oxford and Cambridge college has a pudding named after it. Generally they are fairly plain boiled suet, breadcrumb, and dried fruit puddings, sometimes with eggs and milk. The oldest recipe, from Cambridge, is dated 1617. Trinity College, Oxford, has a rich version with egg yolks, eggs, brandy, and spices.
At New College, Oxford, a similar mixture is made into small dumplings the size of eggs, and deep fried, then served rolled in sugar. This technique recalls medieval recipes antedating the invention of the pudding cloth. New College pudding became well known outside Oxford.