A Very Fine Cabinet Pudding

Preparation info
    • Difficulty


    • Ready in

      1 hr

Appears in

By Eliza Acton

Published 1845

  • About


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


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