A Cabinet Pudding

Ingredients

• three dozens of fine jar raisins
• three penny sponge-cakes
• two ounces of ratifias
• four macaroons
• an ounce and a half of candied citron
• the yolks of four eggs with the whites of three only
• half a pint of new milk
• two ounces and a half of pounded sugar

Method

1. 1

   Place raisins in a pattern in a buttered mould.

2. 2

   Layer sponge-cakes, add ratifias, macaroons, and candied citron.

3. 3

   Mix eggs with milk and sugar, pour into the mould, and steam or boil.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 368. The excerpt below is the record exactly as published.

A CABINET PUDDING. Split and stone three dozens of fine jar raisins, or take an equal number of dried cherries, and place either of them regularly in a sort of pattern, in a thickly-buttered plain quart mould or basin ; next, slice and lay into it three penny sponge-cakes ; add to these two ounces of ratifias, four macaroons, an ounce and a half of candied citron sliced thin, the yolks of four eggs with the whites of three only, thoroughly whisked, mixed with half a pint of new milk, then strained to half a pint of sweet cream, and sweetened with two ounces and a half of pounded sugar

Cook this with the app: pantry check, scaling, and the assistant.