Very Superior Cabinet Pudding

Name: Very Superior Cabinet Pudding
Ingredients: 1 oz / 30 g unsalted butter; 3 oz / 85 g good-quality glacé or crystallízed cherries; 3 oz / 85 g good-quality glacé or crystallízed cherries; 12–16 oz / 340–455 g sponge cake; 1 oz / 30 g caster sugar; 1 pt / 570 ml single cream; 1 measure kirsch or Amaretto; 1 measure kirsch or Amaretto; 3 oz / 85 g amaretti, ratafias or other almond macaroons, roughly crumbled; 3 oz / 85 g amaretti, ratafias or other almond macaroons, roughly crumbled; 3 oz / 85 g amaretti, ratafias or other almond macaroons, roughly crumbled; 3 eggs

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

This is based on one of Eliza Acton’s recipes.

Ingredients

1 oz / 30 g unsalted butter
3 oz / 85

Dessert
Vegetarian

Method

Generously butter a 2 pt / 1.15 l pudding basin. Cut the cherries in half, and arrange them around the basin, pressing them into the butter. Slice the sponge cake, and line the bottom and sides of th