Skip to recipe

Open full page ↗

Cabinet pudding
Photo: Storye book, Wikimedia Commons, CC BY-SA 4.0 (cropped)

Desserts · Recipe No. 338

Cabinet Pudding

Cabinet Pudding made with apricots, genoise sponge, glacé cherries and currants. The recipe serves 4; change the portions and units below and the amounts update.

  • Serves 4

Method

  1. Cut the cake into dice 1/4 in.

  2. Mix the cherries (chopped) and other fruits (these can be soaked in rum).

  3. Place in greased, sugared dariole moulds.

  4. Warm the milk, eggs and sugar and add the vanilla essence.

  5. Strain into the moulds, Place in a roasting tin half filled with water(bain marie).

  6. Place into a moderate oven reg 6 for 45 mins.

  7. Serve hot with apricot coulis.

  8. Garnish with a mint leaf and a dusting of icing sugar.

Tip: tap a step to tick it off as you cook.

Shopping list for 4 portions

Dairy & eggs

Baking

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “SR338”.