Steamed cabinet pudding

Steamed cabinet pudding

By
From
Encyclopedia of Food and Cookery
Serves
4

A traditional English pudding made of cubed bread or cake, dried fruit and custard. It may be baked or steamed in a mould. It is an economical family pudding – nice in winter.

Ingredients

Quantity Ingredient
30g butter
2 tablespoons sugar
4 slices white bread, crust removed and diced
60g sultanas, raisins or mixed dried fruit
2 eggs
250ml milk
pinch salt
1/2 teaspoon natural vanilla extract

Method

  1. Use all the butter to grease a 1 litre pudding basin and sprinkle with 1 tablespoon sugar. Put bread into a bowl with fruit. Beat eggs, add remaining ingredients, including remaining sugar, and pour over bread. Allow to soak for 30 minutes, then spoon into prepared basin. Cover with greased baking paper and a snap-on lid, or tie down with 2 layers of foil.
  2. Place in a saucepan, with boiling water to come halfway up side of basin, cover with a lid and steam for 1 hour. Replenish boiling water as necessary. Unmould and serve with custard, cream or ice cream.

Note

  • Cabinet pudding may be baked. Grease a 1 litre ovenproof dish. Follow recipe instructions and spoon mixture into prepared dish. Cover with greased foil and bake in a preheated moderate oven for 35–40 minutes or until set.
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