Cabinet Pudding

Ingredients

• Spread the inside of a mould with butter
• ornament the bottom and sides with pieces of preserved fruits
• alternate slices of sponge cake
• ratafias
• maccaroons
• some more pieces of dried fruits
• add 1 wine-glassful of brandy
• Make a custard with 7 eggs
• 1 pint of milk
• 6 ounces of sugar
• a little vanilla or grated lemon-peel

Method

1. 1

   Spread the inside of a mould with butter; ornament the bottom and sides with pieces of preserved fruits, fill the mould with alternate slices of sponge cake, ratafias, and maccaroons, and some more pieces of dried fruits, or small lumps of guava jelly or apricot marmalade.

2. 2

   Make a custard with 7 eggs, 1 pint of milk, 6 ounces of sugar, and a little vanilla or grated lemon-peel; add 1 wine-glassful of brandy.

3. 3

   Let it get cold, and pour it by degrees into the mould so as to penetrate every corner; then cover the mould and steam it an hour.

4. 4

   Serve cold with custard over it, into which mix another wine-glassful of brandy.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 45. The excerpt below is the record exactly as published.

Cabinet Pudding. Sj^i’ead the inside of a mould with butter; orna- ment the bottom and sides with pieces of preserved fruits, rill the mould with alternate slices of sponge cake, ratafias, and maccaroons, and some more pieces of dried fruits, or small lumps of guava jelly or apri- cot marmalade. Make a custard with 7 eggs, 1 pint of milk, 6 ounces of sugar, and a little vanilla or gTated lemon-peel ; add 1 wine-glassful of brandy

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