Rennet Pudding

Rennet Pudding is a traditional British dessert, specifically a type of baked custard pudding made with milk, sugar, eggs, and a small amount of rennet solution, which gives it a uniquely soft, wobbly, and slightly gelatinous texture. It's often flavored with vanilla or lemon zest and was historically a popular way to use rennet, an enzyme also used in cheesemaking.

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🍽️ Nutrition at a glance

This is a high-carb and high-fat dessert, primarily providing energy from sugars and dairy fats, with some protein from the eggs and milk. A typical serving contains roughly 250-350 calories, offering calcium and vitamin D but lacking significant fiber or micronutrients.

Nutrition breakdown

Calories	320 kcal
Protein	6 g
Carbs	48 g
Fat	12 g
Fiber	1 g
Sugar	35 g
Sodium	180 mg
Calcium	200 mg
Phosphorus	150 mg
Potassium	220 mg
Vitamin A	120 mcg RAE
Vitamin D	1.5 mcg
Vitamin B12	0.6 mcg
Riboflavin (B2)	0.3 mg
Magnesium	25 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Its unique cultural niche lies in its direct use of rennet—a coagulant for cheese—as a setting agent for a sweet pudding, creating a texture distinct from gelatin-set or egg-thickened custards. Nutritionally, it represents a historical, whole-food approach to dessert-making, using minimal, traditional ingredients before the advent of commercial thickeners.