Cabinet Pudding

Ingredients

• One and one-half pints new milk
• white sugar
• 1 lemon
• cinnamon
• mace
• cloves
• 5 eggs
• the yolks of 4
• butter
• 4 or 5 sponge cakes

Method

1. 1

   Boil the milk with enough white sugar to sweeten it, the peel of a fresh lemon cut thinly, the cinnamon, mace, and cloves.

2. 2

   Boil these ingredients as for a custard.

3. 3

   Beat up the eggs.

4. 4

   Pour the boiling milk, etc., onto these, stirring continually, then strain the whole through a hair sieve and leave to cool.

5. 5

   Take a good-sized pudding mould, butter it well and line it with sponge cake cut into thin slices.

6. 6

   Pour the custard into the mould and tie it close.

7. 7

   It will take 1.5 hours to boil.

8. 8

   It is an improvement, after buttering the mould and before placing the sponge cakes, to arrange some stoned raisins, slices of candied peel, and nutmeg.

9. 9

   Serve hot with sauce.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 87. The excerpt below is the record exactly as published.

Cabinet Pudding' — One and one-half pints new milk, white sugar, 1 lemon, cinnamon, mace, cloves, 5 eggs and the yolks of 4, butter, 4 or 5 sponge cakes

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