Cabinet Pudding, Rich

Ingredients

• Butter a plain round mould
• alternate layers of dried apricots or candied fruits
• crumbled macaroon
• Savoy biscuits
• a wine-glassful of sherry or brandy
• a pint of new milk
• the well-beaten yolks of four eggs

Method

1. 1

   Butter a plain round mould and fill it with alternate layers of dried apricots or candied fruits, crumbled macaroon, and Savoy biscuits.

2. 2

   Pour a wine-glassful of sherry or brandy over this.

3. 3

   Make a custard of a pint of new milk and the well-beaten yolks of four eggs.

4. 4

   Let the biscuits and other ingredients soak in the custard for half an hour.

5. 5

   Cover the top of the mould with buttered paper, tie it in a cloth, and allow it to steam for one hour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 283. The excerpt below is the record exactly as published.

Cabinet Pudding, Rich. — Butter a plain round mould; fill it with alternate layers of di'ied apricots or candied fruits of any kind, and crumbled macaroon and Savoy biscuits. Pour a wine-glassful of sherry or brandy over this ; then make a custard of a pint of new milk and the well-beaten yolks of four eggs

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