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Cabinet Pudding

Chef.Foodie's picture
Ingredients
  Bread 225 Gram
  Eggs 2
  Butter 30 Gram
  Milk 295 Milliliter
  Sugar 115 Gram
  Sultanas 55 Gram
  Cashewnuts 30 Gram
  Vanilla essence/Lime rind 1 Teaspoon
Directions

1. Butter the pudding mould and decorate bottom and sides with nuts and sultanas.
2. Butter slices of bread, cut off the crust and cut the bread into cubes.
3. Arrange a layer of bread into the prepared mould and sprinkle with sultanas and sugar.
4. Continue in layers till mould is half full.
5. Beat eggs in a bowl. Boil milk and pour over beaten eggs stirring well. Add flavouring and a little sugar.
6. Pour over bread and let it stand for 1/2 hour to soak bread thoroughly.
7. Cover mould with butter paper and steam for one hour.
8. Turn out and serve hot with jam or custard sauce.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Boiled
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes

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Average: 4.4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1936 Calories from Fat 570

% Daily Value*

Total Fat 65 g100.2%

Saturated Fat 28.4 g141.8%

Trans Fat 0 g

Cholesterol 517 mg172.3%

Sodium 1585.8 mg66.1%

Total Carbohydrates 298 g99.3%

Dietary Fiber 9.3 g37.1%

Sugars 168 g

Protein 49 g98.9%

Vitamin A 30.8% Vitamin C 3.2%

Calcium 61.1% Iron 64.1%

*Based on a 2000 Calorie diet

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Cabinet Pudding Recipe