Cold Cabinet Pudding

Ingredients

• 6 or 8 finger biscuits
• 2 oz. ratafias
• 1/2 pt. custard
• 1 oz. gelatine
• Flavouring
• Some sweet jelly
• A few cherries and a little angelica

Method

1. 1

   Decorate the bottom of a plain pint mould with sweet jelly and small pieces of cherry and angelica.

2. 2

   Allow to set, then line the sides of the mould with trimmed finger biscuits.

3. 3

   Make custard with yolks, whites, and milk, thickening without boiling.

4. 4

   Sweeten and flavour, add dissolved gelatine, and cool.

5. 5

   Layer ratafias in the mould, pour custard over when beginning to set, and top with remaining ratafias.

6. 6

   Chill until firm, then turn out and serve with chopped jelly.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 714. The excerpt below is the record exactly as published.

1 pt. custard. 2 or 3 macaroons. A few sweet almonds. 1 gill cream. Split the sponge cakes, spread them with jam, and then cut them in slices. Peel the bananas, and cut them in four or six pieces. Arrange the sponge cakes and bananas in a glass dish, sprinkling them with the macaroons (crushed) and the sweet almonds blanched and shred. Pour the wine over, and let this soak a short time. Then pour over the custard. Whip the cream, sweeten and flavour it to taste, and use it to decorate the top of the trifle. Garnish with a few pieces of cherry and angelica, or other glac6 fruits. Serve very cold. Sufficient for 4 or 5 persons. Probable cost. Is. Ad. 1999. Bramble or Blackberry Cream 1 lb. blackberries. 2 or 3 apples. Rind of 1 lemon. I lb. sugar. \ pt. cream, f oz. gelatine. 2 or 3 drops carmine. 2 table-sps. water. Pick the blackberries carefully, and put them into a saucepan with the sugar, the thinly-peeled rind of 1 lemon, and 2 or 3 apples peeled and sliced. Stew slowly until the fruit is soft, stirring frequently, then rub the mixture through a hair sieve. Dis- solve the gelatine in about 2 table-spoonfuls of water, and strain it into the fruit puree. When this pur4e is lukewarm, stir in the cream (whipped) very lightly, and colour pink with a few drops of carmine or cochineal. Pour into a wet mould. and put in a cool place to set. When required, turn out and serve plain, or with a little chopped jelly round. Note. — If a more decorative sweet is wanted, the mould used should first be decorated vith some clear jelly and a few pistachio nuts or pieces of cherry. Sufficient for 5 or 6 persons. Probable cost. Is. 6 d. 2000. Burnt Almond Cream (Creme aux Amandes) Make in the same way as Walnut Cream (Recipe 2032). The almonds should be blanched, chopped, and then lightly browned in the oven. 2001. Cold Cabinet Pudding 6 or 8 finger biscuits. 2 oz. ratafias. \ pt. custard. | oz. gelatine. Flavouring. Some sweet jelly. A few cherries and a little angelica

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