Cabinet Pudding

Ingredients

• stone two ounces of raisins
• two ounces of currants
• about an ounce of candied citron
• two ounces of dried cherries
• the yolks of six eggs
• a pint of boiled milk
• half a gill of brandy
• a quarter of a pound of pounded sugar

Method

1. 1

   Spread a mould with butter, layer the mixed fruit and sponge cake alternately until two-thirds full.

2. 2

   Beat the yolks of eggs, add boiled milk, brandy, and sugar, mix well, and pour into the mould.

3. 3

   Cook in a bain-marie for half an hour, then turn out and serve with custard sauce.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 178. The excerpt below is the record exactly as published.

CABINET PUDDING. This pudding is made with sponge cake. Spread the inside of a plain mould with butter, stone two ounces of raisins, pick, wash, and dry the same quantity of currants, cut in small dice about an ounce of candied citix>n and two ounces of dried cherries ; lay at the bottom of the mould some of the mixed fruit, on these lay some slices of sponge cake, and continue alternate layers till the mould is two- thirds full Then beat the yolks of six eggs for about a minute, and add while stirring a pint of boiled milk, half a gill of brandy, and a quarter of a pound of pounded sugar

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