Cabinet Pudding


Cabinet Pudding


  • 8 ounces glace cherries
  • 8 ounces spongecake
  • 3/4 pint (450 ml) single cream
  • 3 ounces caster sugar
  • 4 eggs
  • 3 tablespoons brandy


Butter a pudding basin or mould and arrange halved cherries over the bottom. Cut the spongecake into 1" (2.5cm) cubes and put in basin. Heat the cream and sugar gently until lukewarm. Beat the eggs enough to mix the yolks & whites thoroughly. Stir in the cream, mix well and leave till cold. Add the brandy and pour gently onto the cake cubes. Leave to stand for 30 mins. Cover with a piece of greased greaseproof paper and kitchen foil, tied on securely. Steam in a pan of boiling water for 1 hour. Leave to stand for 5 mins and then turn out onto a serving plate. Serve hot or cold.

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