Cabinet Pudding

Name: Cabinet Pudding
Yield: Serves 8
Ingredients: ¼ cup dried cherries or dried currants; 4 ounces (½ of a cake) Marie’s Vanilla Spongecake, cooled, edges trimmed; 2 ounces (about 1 cup) miniature or regular-size amaretti (crisp Italian macaroons); 5 large eggs; 2 large egg yolks; ¼ cup dried cherries or dried currants; 2 tablespoons candied orange rind; 3 tablespoons brandy or Grand Marnier; 3 tablespoons brandy or Grand Marnier; Eggnog Custard Sauce or Low-Fat Custard Sauce, for serving (optional); Eggnog Custard Sauce or Low-Fat Custard Sauce, for serving (optional); ⅔ cup sugar; 1 teaspoon grated lemon zest; ½ teaspoon grated orange zest; 4 cups (1 quart) milk

Preparation info

Serves
8

Difficulty
Easy

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

For a cabinet pudding, a mold is lined with spongecake, filled with custard and baked in a water bath until set. For trifle, a near relative, cake and boiled custard are layered in a bowl, with no baking.

Though simplified, this recipe stays fairly true to the 19th-century cabinet pudding of Charles Elmé Francatelli in

Ingredients

Dessert
Vegetarian

Ingredients

Method