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Cabinet Pudding

21st.Century.Chef's picture
Ingredients
  Glace cherries 50 Gram
  Sponge cake crumbs 100 Gram
  Ratafia biscuits 25 Gram
  Chopped mixed peel 25 Gram
  Dried egg powder 90 Milliliter
  Water 90 Milliliter
  Milk 425 Milliliter
  Caster sugar 25 Gram
  Vanilla essence 5 Gram
Directions

1. Prepare a steamer. Place a round of greaseproof paper in the bottom of a 1.15 litre/ 2 pt/5 cup pudding basin. Grease the basin and paper.
2. Halve the cherries and arrange a few in the bottom of the basin. Mix the sponge cake crumbs with the ratafias, mixed peel and the remaining cherries. Place in the basin.
3. Blend the dried egg and water to a smooth cream. Place the milk and sugar in a saucepan and heat until the sugar dissolves. Pour on to the egg mixture, stirring all the time. Add the vanilla essence and mix well. Pour into the basin and leave to stand for 30 minutes.
4. Cover the basin with foil and place in the steamer. Steam the pudding for 1 1/2 hours. Turn out on to a serving plate and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Steamed
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Preparation Time: 
5 Minutes

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