Cabinet Pudding

Ingredients

• a 2 pt. square mould
• chopped fruit (raisins, currants, and citron)
• slices of stale sponge cake
• a sprinkling of ground cinnamon
• a sprinkling of ground clove
• 2 eggs
• 1/2 teaspoon salt
• 1 tablespoon melted butter
• 1 pint of milk

Method

1. 1

   Sprinkle the bottom of a 2 pt. square mould with chopped fruit, then add slices of stale sponge cake and if desired, a sprinkling of ground cinnamon and clove.

2. 2

   Alternate these layers using 0.5 cup of fruit.

3. 3

   Beat 2 eggs lightly, add 0.5 teaspoon salt, 1 tablespoon melted butter, and 1 pint of milk; pour over the ingredients in the mould, let stand for 1 hour, then steam for 1.5 hours.

4. 4

   Serve either plain, or with custard sauce or currant jelly.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 116. The excerpt below is the record exactly as published.

Cabinet Pudding Sprinkle the bottom of a 2 pt. square mould with chopped fruit (raisins, currants, and citron), then add slices of stale sponge cake and if desired a sprinkling of ground cinna- mon and clove. Alternate these layers using ^ c of fruit. Beat 2 eggs

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