Cabinet Pudding

Ingredients

• three tablespoonfuls of sugar
• the yolks of three eggs
• a pint of milk
• 6 ozs. of candied fruits
• x/2 lb. of stale sponge cake
• 1 oz. of ratifias
• one-half pint of milk
• a wineglassful of brandy
• 2 ozs. of loaf-sugar

Method

1. 1

   Butter a mould and line with raisins and citron.

2. 2

   Mix sugar and egg yolks, then add boiling milk.

3. 3

   Pour over the cake in the mould and bake in a pan of water for an hour.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 344. The excerpt below is the record exactly as published.

Cabinet Pudding (Mrs. Pope). — Butter a mould ; line the bottom with raisins and with citron cut into fancy shapes ; cover this with pieces of cake, then more raisins and citron, alternating with the cake, until the mould is full to within an inch and a half of the top. Mix in a bowl three table-spoonfuls of sugar and the yolks of three eggs until they are a cream ; then mix in slowly a pint of milk just brought to the boiling-point. Pour this over the cake, etc., in the mould. Put this into a pan of cold water, so that the water may cover one-third of the mould . Set it over the fire until the water boils; then put the whole into the oven to bake an hour. Serve with wine sauce. Another way: — Line a plain tin mould with butter, then cut up 6 ozs. of candied fruits ; use a part, or pre- served cherries, or citron mixed, to ornament the inside of the mould ; then cut into slips x/z lb. of stale sponge cake, and place it in layers with the remaining candied fruits, intermixing i oz. of ratifias ; make a custard with one-half pint of milk, and one - quarter pint of cream, a wineglassful of brandy, 2 ozs. of loaf- suga

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