Cabinet (or Chancellor’s) Pudding


  • 4 sponge cakes or 12 sponge fingers
  • 2 eggs
  • 2 oz. (60 g.) caster sugar
  • ½ pint (3 dl.) milk
  • vanilla essence
  • 2 oz. (60 g.) currants
  • 2 oz. (60 g.) sultanas
  • 12 glacé cherries
  • 12 small pieces angelica


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 the soaked mixture on to this. Cover tightly with foil and place a saucer over it. Steam gently until firm – about ¾ to 1 hour. Turn out of the mould and remove the paper from what is now the top. Serve with a Jam or Hard Sauce.