Good Cabinet Pudding

Ingredients

• 4 penny sponges
• angelica
• few ratiiia biscuits
• cherries
• custard
• German egg sauce

Method

1. 1

   Take a plain mould that holds little more than one pint.

2. 2

   Butter thickly.

3. 3

   Line with buttered paper.

4. 4

   Decorate with cherries and angelica at bottom.

5. 5

   Cut sponges into strips exact height of tin, and line sides neatly.

6. 6

   Fill the mould three-quarters full with the rest of the cake, crumbled, and the biscuits.

7. 7

   Pour the uncooked custard in to within half an inch of top.

8. 8

   Stand half an hour.

9. 9

   Then steam gently for three-quarters to one hour.

10. 10

    Stand five minutes.

11. 11

    Turn out, and serve with German egg, custard, or wine sauce poured round.

As published

This recipe was extracted from Berridge House recipe book (1910), page 44. The excerpt below is the record exactly as published.

Good Cabinet Pudding 4 penny sponges, angelica, few ratiiia biscuits, cherries, custard, German egg sauce

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