Cabinet Pudding

There are many variants of cabinet pudding, hot, cold, and even made with ice cream. The political link, though unexplained, is constant. Ude (1828) gives, as an alternative name, poudin à la chancelière. Another name is Diplomat pudding, which may just be a translation of the French Pouding à la diplomate. Only the names differ; the puddings are all alike.

The general method is to grease a pudding basin; stick currants or glacé fruit to the grease; line it with sponge fingers or soaked macaroons; and then fill this lining with layers of dried fruit, sponge fingers, and custard (in cold versions including gelatin). Most versions include some spirit or liqueur as a flavouring. Hot ones are boiled; cold ones are made with a custard or cream that needs no further cooking.