Cabinet pudding

Cabinet pudding is a traditional dessert that is made in a mould of any size, typically using sponge cake or ladyfingers. It is an elegant and versatile dessert that allows for a variety of decorative and flavorful combinations.

Ingredients

• Sponge cake or ladyfingers
• Butter
• Citron (sliced and cut into shapes)
• Raisins
• Candied fruit (of various kinds, diced)
• 1 pint of milk
• 3 ounces of sugar
• 3 egg yolks

Preparation

Preparing the Mould

• 1. Butter the mould generously. If the butter is firm, warm it slightly to make greasing the mould easier.
• 2. Arrange slices of citron, cut into decorative shapes such as lozenges, stars, or flowers, on the bottom of the mould.
• 3. Add raisins, arranging them tastefully around the citron.

Layering the Ingredients

• 1. Place a layer of sponge cake strips (about half an inch thick) over the citron and raisins.
• 2. Add a layer of diced candied fruit and more raisins.
• 3. Repeat the layering process with cake, fruit, and raisins until the mould is full. After the initial decorative layer, you can simply mix the remaining ingredients together for subsequent layers.

Preparing the Custard

• 1. Heat the milk in a saucepan until it just begins to rise, then remove from the heat.
• 2. In a bowl, mix the sugar and egg yolks until well combined.
• 3. Gradually pour the warm milk into the egg and sugar mixture, stirring constantly to create a smooth custard.
• 4. Pour the custard evenly over the cake and fruit mixture in the mould, ensuring it soaks through. Leave about half an inch of space at the top of the mould.

Baking

• 1. Place the mould in a pan of cold water, ensuring the water reaches about one-third of the height of the mould.
• 2. Heat the pan on the stove until the water begins to boil.
• 3. Transfer the pan and mould to an oven preheated to 380°F (193°C).
• 4. Bake for approximately one hour for a medium-sized pudding.
• 5. Once done, place a serving dish over the mould, invert it, and remove the mould.

Serving

Serve cabinet pudding with a sauce suitable for puddings, such as custard sauce, caramel sauce, or fruit compote.

Variations

Vermicelli Pudding

• 1. Blanch four ounces of vermicelli, drain, rinse in cold water, and drain again.
• 2. In a saucepan, heat 1 quart of milk with 2 ounces of sugar and a piece of lemon rind. Stir occasionally.
• 3. When the milk rises, remove from heat and discard the lemon rind.
• 4. Add the blanched vermicelli to the milk and return to the stove. Stir in a tablespoon of butter and cook until the vermicelli is tender.
• 5. Remove from heat, mix well with 4 eggs and additional sugar to taste.
• 6. Pour the mixture into a buttered mould and place it in a pan of boiling water. Boil gently for 10 minutes.
• 7. Transfer the pan and mould to a moderately heated oven and bake for 15-20 minutes.

Other Variations

This method can be adapted using macaroni, tapioca, or other similar ingredients.

See Also

• Sponge cake
• Ladyfingers
• Custard
• Vermicelli

External Links

• [How to Make Traditional Cabinet Pudding](https://wikimd.com)

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