Cabinet Pudding

Ingredients

• Savoy biscuits
• A few ratafias
• 3 eggs
• 1 tablespoonful castor sugar
• 1 pint milk
• Flavouring essence
• Dried cherries
• Angelica

Method

1. 1

   Butter a plain mould and line the sides with the Savoy biscuits.

2. 2

   Put into the centre of the mould a few ratafias and spongecake crumbs, to about three-quarters fill it.

3. 3

   Beat the eggs and sugar together, add the milk, then pour into the mould.

4. 4

   Let the pudding stand 10 minutes.

5. 5

   Steam gently till set— about ½ hour.

6. 6

   Decorate the top with the cherries and angelica.

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 24. The excerpt below is the record exactly as published.

Cabinet Pudding. Savoy biscuits. A few ratafias. 3 eggs. 1 tablespoonful castor sugar. 1 pint milk. Flavouring essence. Dried cherries. Angelica

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