Cabinet pudding

Cabinet pudding

Ingredients

100 gm plain sponge cake

10 gm glacé cherries

10 gm currants and sultanas

200 ml milk, whole or skimmed

2 nos eggs (medium)

1 tsp vanilla powder

Method

1 Cut the cake into ½ cm (4 inch) dice.

2 Mix with the chopped cherries and fruits (which can be soaked in rum).

3 Place in a greased, sugared charlotte mould or four dariole moulds. Do not fill more than half-way.

4 Warm the milk and whisk on to the eggs, sugar and essence (or vanilla pod).

5 Strain on to the mould.

6 Place in a roasting tin, half full of water; allow to stand for 5-10 minutes.

7 Cook in a moderate oven at 150-160°C (Reg. 2-3; 300-325°F) for 30-45 minutes.

8 Leave to set for a few minutes before turning out.

9 Serve a fresh egg custard or hot apricot sauce separately. pudding

Ingredients

100 gm plain sponge cake

10 gm glacé cherries

10 gm currants and sultanas

200 ml milk, whole or skimmed

2 nos eggs (medium)

1 tsp vanilla powder

Method

1 Cut the cake into ½ cm (4 inch) dice.

2 Mix with the chopped cherries and fruits (which can be soaked in rum).

3 Place in a greased, sugared charlotte mould or four dariole moulds. Do not fill more than half-way.

4 Warm the milk and whisk on to the eggs, sugar and essence (or vanilla pod).

5 Strain on to the mould.

6 Place in a roasting tin, half full of water; allow to stand for 5-10 minutes.

7 Cook in a moderate oven at 150-160°C (Reg. 2-3; 300-325°F) for 30-45 minutes.

8 Leave to set for a few minutes before turning out.

9 Serve a fresh egg custard or hot apricot sauce separately.

Note: Diplomat pudding is made as for cabinet pudding, but served cold with either redcurrant, raspberry, apricot or vanilla sauce.