Cabinet (or Chancellor’s) Pudding

Preparation info
  • Serves


    • Difficulty


Appears in
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

This pudding was supposed to have been traditional at Westminster. It requires no added sugar as it is sweetened by the cake and the dried fruit.


  • ½ lb (240 g) stale Madeira cake or Victoria sandwich
  • 3 eggs


Crumble the cake into a bowl. Whisk the eggs. Heat the milk slowly. Add the hot milk, with the vanilla, to the eggs and pour gently over the cake. Stir in the currants and sultanas. Cover the bowl and leave the cake crumbs to soak until quite cold.

Grease a small pudding bowl and put a round of greased paper or foil in the bottom. Arrange pieces of glacé cherries and angelica on the pap