Cabinet Pudding

Ingredients

• four sponge cakes
• half a dozen ratafias
• 4 yolks of eggs
• 2 whites of eggs
• one ounce of white sugar
• one pint of milk
• fifteen drops of essence of Vanilla
• a piece of buttered paper

Method

1. 1

   Break sponge cakes into pieces and fill the mould with them and ratafias.

2. 2

   Whip yolks and whites of eggs with sugar, then stir in milk and essence.

3. 3

   Pour over the cakes, cover with buttered paper, and steam in boiling water for 45-60 minutes.

4. 4

   Turn out onto a hot dish to serve.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 112. The excerpt below is the record exactly as published.

four sponge cakes and break them in pieces. 4. We partly fill the mould with pieces of cake and half a dozen ratafias. 5. We take 4 yolks and 2 whites of eggs, and put them in a basin. 6. We add to the eggs one ounce of white sugar, and whip them together lightly. 7. We stir in by degrees one pint of milk. 8. We flavour it by adding fifteen drops of essence of Vanilla. Lessons on Making Puddings. — " Cabinet!' 293 9. We pour this mixture over the cakes in the mould. 10. We place a piece of buttered paper over the top of the mould. 11. We take a saucepan half full of boiling water, and stand it on the side of the fire. 12. We stand the mould in the saucepan to steam for from three quarters of an hour to an hour. N.B. — The water should only reach half-way up the mould, or it would boil over and spoil the pudding. 13. For serving, we turn the pudding carefully out of the mould on to a hot dish. N.B. —For a cold " Cabinet Pudding

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