Cabinet Pudding, Iced

Ingredients

• a stale sponge-cake
• a glass of noyeau
• a pint of custard
• about half a pint of custard
• a few chopped pistachio kernels

Method

1. 1

   Cut a stale sponge-cake into slices half an inch thick, and rather smaller than the mould into which the pudding is to be made, soak them well in brandy with a glass of noyeau in it, then lay some preserved cherries at the bottom of the mould with a few ratafias; lay one of the slices over them, and then more cherries and ratafias, proceeding thus until the mould is three parts full; have ready a pint of custard, pour it tepid into the mould, and cover it close and hang it in ice and salt for at least three hours.

2. 2

   Have about half a pint of custard in ice, and when ready to serve pour it over the pudding and sprinkle a few chopped pistachio kernels over.

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 6. The excerpt below is the record exactly as published.

Cabinet Pudding, Iced. Cut a stale sponge-cake into slices half an inch thick, and rather smaller than the mould into which the pudding is to be made, soak them well in brandy with a glass of noyeau in it, then lay some preserved cherries at the bottom of the mould with a few ratafias ; lay one of the slices over them, and then more cherries and ratafias, proceeding thus until the mould is three parts full ; have ready a pint of custard, pour it tepid into the mould, and cover it close and hang it in ice and salt for at least three hours. Have about half a pint of custard in ice, and when ready to serve pour it over the pudding and sprinkle a few chopped pistachio kernels

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