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.