Very Fine Cabinet Pudding

Ingredients

• a quarter-pound of sponge biscuit
• an equal weight of ratifias
• three ounces of sugar in lumps
• half a fine lemon
• three-quarters of a pint of thin cream
• the yolks of six eggs
• a wineglassful of good brandy

Method

1. 1

   Butter a mould and ornament it with dried cherries.

2. 2

   Lay sponge biscuits and ratifias in it.

3. 3

   Sweeten with sugar and flavour with vanilla or lemon rind.

4. 4

   Mix cream with beaten eggs, strain, and pour into the mould.

5. 5

   Steam or boil gently for an hour.

6. 6

   Serve with wine sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 368. The excerpt below is the record exactly as published.

VERY FINE CABINET PUDDING. Butter thickly a mould of the same size as for the preceding pudding, and ornament it tastefully with dried cherries, or with the finest muscatel raisins opened and stoned; lay lightly into it a quarter-pound of sponge biscuit cut in slices, and intermixed with an equal weight of ratifias ; sweeten with three ounces of sugar in lumps, and flavour highly with vanilla, or with the thin rind of halt a fine lemon, and six sound bitter almonds bruised (should these be preferred), three-quarters of a pint, or rather more, of thin cream, or of cream and new milk mixed ; strain and pour this hot to the well-beaten yolks of six eggs and the whites of two, and when the mixture is nearly cold, throw in gradually a wineglassful of good brandy

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