Plain Cabinet Pudding

Ingredients

• Two thin slices of white bread and butter
• One tablespoonful raisins or sultanas
• Two gills hot milk
• Two eggs
• One dessertspoonful sugar
• Vanilla essence

Method

1. 1

   Grease a pudding-bowl and decorate with prepared sultanas or raisins.

2. 2

   Cut the bread and butter into small pieces and put them into the bowl.

3. 3

   Add the sugar and the rest of the sultanas.

4. 4

   Beat the eggs; add the hot milk and vanilla.

5. 5

   Strain over the bread.

6. 6

   Cover the pudding-bowl with buttered paper, and let it stand for 15 minutes.

7. 7

   Then steam gently until firm to the touch (about an hour).

8. 8

   When cooked, turn onto a hot dish and pour round custard sauce.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 40. The excerpt below is the record exactly as published.

Plain Cabinet Pudding* Two thin slices of white bread and butter. One tablespoonful raisins or sultanas. Two gills hot milk. Two eggs. One dessertspoonful sugar. Vanilla essence

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