The pudding was an Eighteenth Century-style (#31) Baked Custard Tart. Usually the kind I have is made from eggs, milk, sugar and nutmeg, but this was made from 3/4 pint of single cream boiled with a cinnamon stick and 2 blades of mace. The cream was sieved and added to 2 eggs and 2 egg yolks along with 2 tablespoons of sugar. This was whisked thoroughly and quickly so that it didn't scramble. Then 2 teaspoons of orange flower water was added, and it was all poured into a blind-baked sweet shortcrust pastry base, a flourish of grated nutmeg added to the surface, and baked on a low/medium heat for about 30 minutes until just set. Can't wait to get my new kitchen in - hopefully will be starting it at the weekend. Watch this space!
#30 Carrot and Potato Cake - 7/10. An interesting and fuss-free way of making your typical Sunday veg a bit more interesting (and fattening, natch).
#31 Baked Custard Tart - 8/10. Lovely! Very creamy and fragrant. The orange flower water was a perfumed delight! However, I think I do prefer the recipe I know of - there is several recipes similar to this in English Food, so I won't worry that I'm missing out!