Cabinet Pudding

Ingredients

• one dozen lady fingers
• one ounce of ratifias
• four eggs
• one ounce of sugar
• three ounces of stale cake
• one pint of milk
• one tea-spoonful of essence of vanilla
• one dozen preserved cherries

Method

1. 1

   Grease a pint and a half souffle tin and arrange cherries at the bottom.

2. 2

   Line with lady fingers, break remaining lady fingers into pieces, and add ratifias and stale cake.

3. 3

   Beat sugar and eggs, then add milk and vanilla.

4. 4

   Pour into the mould, cover, and boil for one hour and twenty minutes.

5. 5

   Turn out onto a flat pudding-dish and serve with lemon sauce.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 98. The excerpt below is the record exactly as published.

Cabinet Pudding. — One dozen lady fingers, one ounce of ratifias, four eggs, one ounce of sugai*, three ounces of stale cake, one pint of milk, one tea-spoonful of essence of vanilla, one dozen preserved cherries

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