Cabinet Pudding

Ingredients

• 1½ cups fresh breadcrumbs
• 2 cups milk
• Some slices of bread
• 2 eggs
• 1 cup sultanas or raisins
• 2 tablespoons sugar
• 1 teaspoon vanilla essence
• ¼ teaspoon salt

Method

1. 1

   Take a plain pudding mould or basin, butter it well, clean and dry the raisins and form a star at the bottom of the mould by laying the raisins one over the other, carrying the star up the sides of the mould.

2. 2

   Cut some strips of bread, and fill in the spaces between the raisins.

3. 3

   Beat eggs, add sugar, boil milk, and pour over the eggs, beating all the time.

4. 4

   Add to this custard, the breadcrumbs, salt, vanilla and remainder of raisins.

5. 5

   Pour gently into prepared mould.

6. 6

   Cover with buttered paper, and steam for 14 hours.

7. 7

   Turn out and serve with hot milk or a sweet sauce.

As published

This recipe was extracted from Australian sunshine cookery book for every housewife (1920) by Dried Fruits Industry Throughout Australia. Joint Publicity Committee, Australian Dried Fruits Association, Western Australian Dried Fruits Board, Victorian Dried Fruits Board, New South Wales Dried Fruits Board, South Australian Dried Fruits Board, page 6. The excerpt below is the record exactly as published.

teaspoon salt. Cream butter and sugar, add egg, beat well, add milk, sifted flour, soda and pinch salt, jam and cleaned fruits, blend well; put into greased basin, cover with greased paper, and steam 14 hours. Serve hot with sauce. Cabinet Pudding. 14 cups fresh breadcrumbs. 2 cups milk. Some slices of bread. 2 eggs. 1 cup sultanas or raisins. 2 tablespoons sugar. 1 teaspoon vanilla essence

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