Steamed Cabinet Pudding, Very Fine

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Butter a pudding mould, and line it with brioche, or any kind of cold sweet roll, or Sally Lunn, that has been left over. Fill the mould with layers of sponge cake, or macaroons, alternately with currants, or seedless raisins, chopped citron, or other dried fruit; then make a boiled custard of six yolks of eggs (for a moderate size mould), a pint of milk or cream, six ounces of sugar, a glass of brandy, and the grated rind of a lemon. Moisten the macaroons with extract of lemon, and then pour over the custard, which need not be previously boiled, as the pudding is to be steamed, and boiling the custard is unnecessary, except when it is to be iced. Serve with wine or hard butter sauce beaten up with a little wine.