Cabinet Pudding

Ingredients

• One ounce of almonds
• A wineglass of brandy
• Muscatels
• One pint of milk
• Four sponge cakes
• One ounce of castor sugar
• Six ratafias
• Three eggs

Method

1. 1

   Well butter a good-sized mould.

2. 2

   Blanch the almonds and halve them, stone the raisins and lay them alternately with the almonds round the mould.

3. 3

   Break the sponge cakes in pieces, put them into the mould with the ratafias, and pour the brandy over them.

4. 4

   Put the eggs into a basin with the sugar, whip them lightly, stir in the milk by degrees; pour this mixture over the cakes in the mould; cover the mould with buttered paper, and steam for about an hour.

5. 5

   Turn the pudding out carefully; serve with sweet sauce made with cream and half a wineglass of brandy in it.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 24. The excerpt below is the record exactly as published.

CABINET PUDDING Ingredients One ounce of almonds. A wineglass of brandy. Muscatels. One pint of milk. Four sponge cakes. One ounce of castor sugar. Six ratafias. Three eggs

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