Muffin or Cabinet Pudding

Ingredients

• three muffins
• a pint and a half of boiling milk
• eight yolks
• four whole eggs
• one pint of cream
• one glass of brandy
• a quarter of a pound of sugar
• one nutmeg
• one lemon-peel
• some dried cherries

Method

1. 1

   Cut three muffins in two; pour a pint and a half of boiling milk over them; let them stand till cold.

2. 2

   Make a custard of eight yolks and four whole eggs beaten up with one pint of cream, and one glass of brandy; a quarter of a pound of sugar, one nutmeg, and one lemon-peel, grated; butter a mould, place some dried cherries and custard to cover alternately with the muffins till the mould is full; boil it in a stew-pan, with a little water for the mould to stand in, one hour and a half; serve wine sauce with it.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 226. The excerpt below is the record exactly as published.

Muffin or Cabinet Pudding. C*ut three muffins in two : pour a pint and a half of boiling' milk over them : let them stand till cold. Make a custard of eight yolks and four whole eggs beaten up with one pint of cream, and one glass of brandy ; a quarter of a pound of sugar, one nutmeg, and one lemon-peel, grated; butter a mould, place some dried cherries

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