Cabinet Pudding

Ingredients

• One pint of cream
• three ounces of white sugar
• five eggs
• the grated rind of a lemon
• raisins
• macaroons
• ratafias
• sponge biscuits
• candied orange or citron

Method

1. 1

   Butter well a plain mould; line it with raisins, stoned, and candied orange or citron, cut in thin slices, dried cherries.

2. 2

   Sultana raisins, or any other dried fruit; put in a layer of macaroons, ratafias, or small sponge biscuits, or some of each soaked in half a pint of cream; then a layer of fruit and cakes, alternately, till the mould is full.

3. 3

   Beat the eggs, adding three ounces of white sugar, half a pint of cream, a little powdered mace, and the grated rind of a lemon; mix well together, and pour it into the mould over the cakes and fruit; put a piece of writing-paper, well buttered, on the top; steam one hour; or flour a cloth and tie it tightly over, and boil it gently one hour.

4. 4

   When taken out of the pan, take off the cloth and paper, and let it remain five minutes; then turn it out on the dish very carefully, and serve with sweet sauce.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 76. The excerpt below is the record exactly as published.

Cabinet Podding. One pint of cream, three ounces of white sugar, five eggs, the grated rind of a lemon, raisins, macaroons, ratafias, or sponge biscuits, and candied orange or citron

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