A Very Fine Pudding

Rich and steeped in the warmth of history, this 18th-century pudding recipe offers a glimpse into the flavors and culinary sensibilities of Georgian England. Described simply as “a very fine Pudding,” the dish combines simple ingredients with delicate spices—hallmarks of refined English cookery of the time.

This recipe begins with a pint of cream gently boiled and infused with aromatic nutmeg and mace. The crumb of two soft French rolls is soaked in the spiced cream, forming a rich base. Egg yolks, finely ground almonds, and half a pound of marrow (a prized ingredient at the time for its silky texture and richness) are blended into the mixture, along with just a touch of sugar and salt. Once mixed thoroughly, the pudding is baked until set, resulting in a warm, custardy dish with subtle spice and nutty depth. As with many older recipes, the exact temperature and timing are not provided, most likely because temperature regulation could not be exact without modern appliances.

In the 18th century, the word “pudding” encompassed a wide variety of dishes, both sweet and savory. Far from the instant desserts of today, puddings were often steamed or baked, with ingredients ranging from meat and suet to fruits and cream. Sweet puddings like this one were considered luxurious, often served at the end of a grand meal or on special occasions.

Eggs, cream, and almonds were common in refined dishes, while marrow was a special ingredient—akin to the use of butter or lard, but more elegant. The inclusion of French rolls and delicate spices such as mace also speaks to the cosmopolitan influences shaping English cuisine during the period.

This particular recipe is drawn from The Complete English Cook, published in 1770. Like many cookbooks of its time, it was intended not just for professional cooks, but for the rising middle class of English households eager to emulate the genteel dining habits of the aristocracy. The book offered practical instruction along with aspirational dishes, recipes meant to impress and nourish alike.

In making this pudding today, we honor a culinary tradition that valued depth of flavor and a touch of indulgence. It’s more than just a recipe. It’s a small window into how people of the past ate, celebrated, and savored life.

• 1 pint cream
• 2 dinner rolls
• 6 eggs
• 20 almonds
• ½ lb. marrow or tallow
• Nutmeg
• Mace
• Sugar
• Salt

For making a very fine Pudding. Take a Pint of boiled Cream, put into it a little Nutmeg and Mace; then take the Crumb of two French Rolls and put them into the Cream; then take the Yolks of six Eggs, and about twenty Almonds beaten very small, and half a Pound of Marrow; mingle all there well together, and season it with a little Sugar and Salt, and send it to the Oven.