Cabinet Pudding

Ingredients

• 1% pts. of 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., on to 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 with sponge cakes, cut into thin slices.

6. 6

   Pour the custard into the mould and tie it close.

7. 7

   It will take an hour and a half 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 Ideal cook book (1899) by Anne Clarke, page 102. The excerpt below is the record exactly as published.

Cabinet Pudding—Ingredients—1% pts. of 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.