Cabinet (or Chancellor’s) Pudding

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • 4 sponge cakes or 12 sponge fingers
  • 2 eggs
  • 2

Method

Cut the sponge cakes and crumble lightly. Whisk the eggs with the sugar. Heat the milk slowly. Add the hot milk and the flavouring to the eggs and sugar. Pour gently over the cake and stir in currants and sultanas. Cover and leave to soak until quite cold. Grease a plain mould and put a round of greased paper or a piece of foil in the bottom. Decorate with pieces of cherry and angelica. Pour th