Cabinet Pudding

Ingredients

• 2 oz. stoned raisins
• currants
• 2 oz. glace cherries
• 2 oz. candied peel
• A few almonds
• G sponge cakes.
• 4 egg yolks
• 4 pint almond milk
• 1 tablespoonful brandy
• fi oz. castor sugar
• | pint custard sauce (page 80).

Method

1. 1

   Lay a few of the cut up fruits at the bottom of a well greased mould, then a layer of sliced sponge cakes, then fruit, and continue these layers till the mould is two-thirds full.

2. 2

   Beat up the egg yolks, add the almond milk boiling, the brandy, and castor sugar.

3. 3

   When it is well mixed, strain it into the mould, let it stand 10 minutes, cover it with greased paper, and steam it for 4 hours.

4. 4

   Turn it out, and serve with a rich custard sauce.

Nutrition per serving

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 49. The excerpt below is the record exactly as published.

currant jelly, etc. APRICOT EGGS. (Eufs eu Surprise. Sponge cake. | Apricots. 1 egg white. Stamp out some rounds of sponge cake, place them on a dish, pour some syrup from a tin of apricots over them. On each round place half an apricot, flat side downwards ; beat up the white of an egg very stiffly, put some carefully round each apricot, and grate a little nutmeg over to represent pepper. Serve at once. If for a butter meal, whipped cream can bo used instead of white of egg. APRICOT SOUFFLE. Souffle aux Abricots. 1 lb. pot of apricot jam. 6 whites of eggs. 1 tablespoonful castor sugar. A little vanilla sugar. Beat the whites to a stiff froth, lightly add the sugar and vanilla. Beat up the jam, and stir it lightly into the eggs and sugar. Grease a souffle-dish with best salad oil, pour the mix- ture into it, bake in a quick oven for 20 minutes, and serve at once. BARCELONA CAKE. Shell and pound 1 \ pints 6 oz. castor sugar. Barcelona nuts. 5 eggs. Mix the pounded nuts with the castor sugar and yolks of eggs. Whip the whites stiffly, and mix in at last. Bake ill a greased tin, which has been sprinkled with flour and sugar. 90 DAINTY DINNERS AND DISHES. BEACON SFIELD PUDDING. i lb- syrup. ^ lb. flour, treacle or golden 4 teaspoonful ground ginger, i teaspoonful powdered cinna- mon. ^ teaspoonful allspice. 2 eggs. 2 oz. Demerara sugar. 2 oz. finely chopped suet. 4 teaspoonful carbonate of soda. Warm the treacle, sift the flour into it, and then add the sugar, suet, and spices. Beat the eggs well, and dissolve the carbonate of soda in a little water. Mix all thoroughly together, and pour into a well greased mould. Boil for 2 hours or longer, and serve hot. BLACKBERRY PUDDING. 1 4 lbs. blackberries. § lb. castor sugar. Bread. | pint water. Custard sauce. Tune a pudding basin with slices of bread, cut about 4 an inch thick. Stew the blackberries with the sugar and water till they are tender, and pour them at once into the prepared basin. Cover the top with a round of bread, put a plate over, on which a heavy weight is placed. Let it stand a day, by which time the bread should be quite soaked with the juice. Turn it out, and serve cold with custard sauce round. CABINET PUDDING. 2 oz. stoned raisins, cur- rants, and glace cherries. 2 oz. candied peel. A few almonds. G sponge cakes. 4 egg yolks. 4 pint almond milk. 1 tablespoonful brandy, fi oz. castor sugar. | pint custard sauce (page 80). Lay a few of the cut up fruits at the bottom of a well greased mould, then a layer of sliced spongo cakes, then fruit, and con- tinue these layers till the mould is two-thirds full. Beat up the egg yolks, add the almond milk boiling, the brandy, and castor sugar. When it is well mixed, strain it into the mould, let it stand 10 minutes, cover it with greased paper, and steam it for 4 hour. Turn it out, and serve with a rich custard sauce. CALEDONIAN CREAM. 1 tablespoonful sieved straw- 4 whites of eggs, berry jam. Sifted sugar to taste. Beat the whites of egg very stiffly, add the jam, mix well, and add sugar to taste. Pile it up lightly on a silver dish, and serve as soon as possible, as the cream sinks when left. MEAT SWEETS 91 CARAMEL TRIFLE. Bagatelle de Caramel. 6 sponge cakes. ^ lb. castor sugar. 1 oz. a Place 2 oz. of the sugar in a clean saucepan, and stir it over the fire till it is a dark brown, then pour in the water carefully , and stir well ; strain into a basin, add the eggs well beaten, and the remaining sugar. Pour the mixture into a clean saucepan, and stir over the fire till it thickens ; allow it to cool. Cut up the sponge cakes in slices, arrange them in a glass or silver dish, and pour the caramel mixture over them. Garnish with roughly chopped almonds. This sweet is best made the day before it is required. For a butter sweet use milk instead of water, and decorate with whipped cream. ^ pmt cold water. R po’p’c t monds. BURNT ALMOND CHARLOTTE RUSSE. Charlotte a la Creme Pralinee. \ oz. isinglass. £ pint water. Grated lemon peel. 5 lb. castor sugar. 2 oz. ratafia biscuits. 1 oz. ground almonds. 2 oz. Valencia almonds. Yolks of 5 eggs. G oz. Savoy biscuits. 1 oz. glace cherries

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