Quaking pudding

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A quaking or shaking pudding is an English boiled pudding, made by boiling a cloth bag of custard batter in water or meat broth. The dessert is thickened with flour or breadcrumbs, has a creamy texture, and wobbles as it is moved. It is often served with rosewater or a sauce of sack (white fortified wine), sugar and melted butter. An early reference to quaking pudding appears in Elinor Fettiplace's Receipt Book, a compilation of recipes dated to 1604. It was among the first English puddings cooked in a bag rather than in entrails. Recipes appeared in numerous 17th- and 18th-century cookbooks in Britain, and until the 19th century in the Americas.

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