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Cabinet Pudding

  • 1 cup citron, raisins and currants, chopped
  • Sponge cake, sliced
  • Cinnamon
  • Cloves
  • Nutmeg
  • 1 quart milk
  • 4 eggs
  • Pinch of salt
  • 2 Tbsps butter, melted
Butter well the inside of a pudding mold. Sprinkle some of the chopped citron, raisins and currants on the bottom of the mold. Put some slices of the sponge cake over it and shake some spices. Repeat the process until the mold is nearly full.

Make the custard by mixing the milk, eggs, salt and melted butter together. Pour the mixture over the cake without cooking it. Let it stand and soak for about an hour and then steam for one hour and a half. Serve with wine sauce .
Submitted by Tess M Jun 24, 2009 13 min 120 min 133 min


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