A Very Fine Cabinet Pudding

Name: A Very Fine Cabinet Pudding
Total time: 1 h
Cuisine: United Kingdom
Ingredients: brandy, 1 wineglassful (preserved ginger and candied citron at choice); yolks of 6 eggs, whites of 2; thin cream, or cream and milk, ¾ pint; vanilla, ½ pod (or thin rind of ½ lemon and 6 bitter almonds bruised); Dried cherries, 3 to 4 oz.; sugar, 3 oz.; sponge-biscuits, ¼ lb.; ratifias, 4 oz

Preparation info

Difficulty
Medium
Ready in
1 hr

Appears in

Modern Cookery for Private Families

By Eliza Acton

Published 1845

About

Ingredients

Dried cherries, 3 to 4 oz.
sponge-biscuits, ¼ lb.
ratifias, <

Method

Butter thickly a mould of the same size as for the preceding pudding, and ornament it tastefully with dried cherries, or with the finest muscatel raisins opened and stoned; lay lightly into it a quarter-pound of sponge biscuit cut in slices, and intermixed with an equal weight of ratifias; sweeten with three ounc