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COLCHESTER PUDDING
Why not give your guests something totally different, reaped in history and as local as you could possibly get. with the help of Jamie Oliver and Jimmy Doherty we are trying to revive a lost pudding and hopefully bring back to the masses

 Colchester Pudding  
Now with a massive makeover this modern interpretation of an old classic 
is now tasting fantastic.

A layer of red berry compote, topped with a citrus infused creamy tapioca
and then crowned off with a pink italian meringue and flaked almonds.

Feel free to add to any of your menus wether it be as a full dessert or bowl food or even a canapé tart. Or go the full hog and have our colchester insider menu from our menu page.

Jamie Olivers Colchester Pudding 

Makes around 15 puddings (champagne saucer size) 

Tapioca Mix 

600ml milk
100g tapioca 
50g caster sugar 
pinch of salt 
Vanilla extract 
1 orange, fine grated zest 
1 lemon, fine grated zest 

50g caster sugar 
3 egg yolks 
1 vanilla pod 
200ml double cream 

In a medium saucepan soak the tapioca in milk 1 hour before cooking

Place the pan on a medium heat and add the salt, vanilla extract and 50g sugar along with the orange and lemon zests. Place the pan on the heat and gently simmer for 20 minutes or until softened and thickened. Turn off the heat and allow to cool slightly.

Pour 200ml water into a medium saucepan and place on a low heat. Add the egg yolks and 50g sugar to a heat proof bowl and place over simmering water. Whisk the yolks and sugar until thick and light in colour.

Fold through the tapioca whilst still slightly warm. Whisk the double cream to soft peaks and fold through.

Allow to cool completely in the fridge. 

Baked Almonds

100g flaked almonds 
50g icing sugar 
2 oranges, zest finely grated 
1 lemon, zest finely grated 


Pre heat the oven to 180c. Place the almonds in a colander and rinse under cold water. Drain well then tip out to a large lined baking sheet. Toss well in icing sugar, orange and lemon zest. Bake in the oven for 10 minutes or until golden brown. Allow to cool slightly and break up into pieces.


Italian Meringue

80ml water 
360g caster sugar 
6 egg whites (210g)
Dash pink food colouring 

Whisk the egg whites in a mixer on high until they form stiff peaks.

In a medium saucepan mix the sugar and water and place on a high heat. Add the sugar thermometer in the pan. Brush the edges of the pan to release excess sugar crystals. When the temperature reaches 110c turn the heat down to low and wait for the temperature to reach 120c. When it does take off the heat and allow the bubbles to settle, (this will take about 20 seconds).

Set the mixer speed to slow then carefully start pouring the syrup into the egg white. The syrup cooks the egg white so it’s important to pour the syrup in a constant slow stream. Let the mixer continue to carry on for a further 10 minutes on slow speed. This cools down the egg whites and it should look thick and glossy. Just before it’s ready add the pink food colouring for a pale pink meringue. 

Spoon into piping bags with a 10mm plain nozzle. 

Berry Compote 

500g mix fresh berries, hulled and halved strawberries, raspberries and  blackberries

50g caster sugar 

Place the berries in a medium saucepan with the sugar. Place on a low heat and cook for around 10 minutes or until lightly cooked but holding shape. Use a slotted spoon to drain the fruit and place to one side. Place the pan of juice on a medium heat and reduce to a light syrup then set aside to cool.


To make the finished pudding. Spoon a few berries and a little syrup in the base of the serving dishes. Spoon an even layer of cooled tapioca mix over the berries. Pipe the Italian meringue in large bulbs around the outside edge of the dish to create a border. Use a blow torch to quickly set and colour the Italian meringue. Place some berries in the centre and scatter over flaked almonds and crystallised petals.