Hot Cabinet-Pudding, Rum Sauce

Ingredients

• a quarter of a pound of citron
• four ounces of French candied fruit
• four ounces of candied cherries
• four eggs
• four heaping tablespoonfuls of sugar
• a pint of milk

Method

1. 1

   Butter a round or oval pudding-mould.

2. 2

   Cut citron and candied fruit for decoration.

3. 3

   Make wreaths with the fruit in the mould, layer with sponge-cake, and fill with alternate layers of cake and remaining fruit.

4. 4

   Mix eggs, sugar, and milk to make custard, strain, and pour into the mould.

5. 5

   Steam for two hours until firm.

6. 6

   Serve with rum sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 244. The excerpt below is the record exactly as published.

HOT CABINET-PUDDING, RUM SAUCE. Butter a round or oval plain tin pudding-mould thickly with cold butter. Cut a quarter of a pound of citron in the form of leaves and stems. Cut some fanciful flower shapes from four ounces of French candied fruit, choosing a good variety of colors, and chop the rest of the fruit. Have ready four ounces of candied cherries. With the fruit-flowers, cherries, and citron-leaves make wreaths upon the bottom and sides of the buttered mould, fixing the fruit in place with the cold butter. Over the fruit decoration lay thin sponge-cake cut so as to fit the inside of the mould. After the mould is hned with cake, fill it with alternate layers of cake and the fruit not used for decoration. Make a custard by thoroughly mixing four eggs, four heaping tablespoonfuls of sugar, and a pint of milk

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