Quaking Pudding

quaking pudding is a pudding with a light, frail texture which is halfway to being an egg custard. Most of what solidity it has comes from breadcrumbs. This is one of the oldest of the puddings made in a cloth. A recipe for it was recorded early in the 17th century, and it also appears in Samuel Pepys’s diary; he recalls having eaten a particularly good ‘shaking pudding’. This pudding is often served with a sweet white wine sauce.