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Easy Cabinet Pudding Recipe

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19th Century Pudding from Pride and Pudding The History of British Puddings, Savoury
19th Century Pudding from Pride and Pudding The History of British Puddings, Savoury from app.ckbk.com

Description

Cabinet pudding is a classic dessert from the Victorian era that has stood the test of time. It is a simple yet delicious dessert made with leftover cake, custard, and fruits. This recipe is easy to make and requires minimal effort, making it perfect for a quick dessert fix.

Prep Time

15 minutes

Cook Time

30 minutes

Ingredients

  • 4 slices of leftover cake
  • 1 cup of mixed dried fruits (raisins, currants, sultanas)
  • 2 cups of milk
  • 2 eggs
  • 1/2 cup of sugar
  • 1 tsp of vanilla extract
  • 1/4 cup of butter (melted)

Equipment

  • Bowl
  • Whisk
  • Pudding basin or oven-safe dish
  • Baking tray
  • Foil

Method

  1. Preheat your oven to 350°F (180°C).
  2. Grease your pudding basin or oven-safe dish with butter.
  3. Cut the cake slices into small pieces and layer them in the pudding basin or dish with the mixed dried fruits.
  4. In a bowl, whisk together the milk, eggs, sugar, and vanilla extract until well combined.
  5. Pour the milk mixture over the cake and fruit layers.
  6. Let the pudding sit for 10 minutes to allow the cake to absorb the milk mixture.
  7. Cover the pudding basin or dish with foil and place it on the baking tray.
  8. Bake for 30 minutes or until the pudding has set.
  9. Remove the foil and brush the top with melted butter.
  10. Bake for an additional 10 minutes or until the top is golden brown.
  11. Remove from the oven and let it cool for a few minutes.
  12. Serve warm or chilled with a dollop of whipped cream or custard.

Notes

This recipe can be easily customized to suit your taste preferences. You can add different types of fruits or use a different type of cake. You can also add a splash of brandy or rum to the milk mixture for an extra kick.

Nutrition Info

This recipe serves 4-6 people and has approximately 400-500 calories per serving.

Recipes FAQ

Can I use fresh fruits instead of dried fruits?

Yes, you can use fresh fruits, but make sure to chop them into small pieces.

Can I use a different type of milk?

Yes, you can use any type of milk, but whole milk or heavy cream will give you a richer and creamier pudding.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time and refrigerate it for up to 3 days.

Recipe Tips

  • Make sure to let the pudding sit for 10 minutes before baking to allow the cake to absorb the milk mixture.
  • Cover the pudding with foil to prevent it from drying out.
  • You can also steam the pudding instead of baking it.
  • Leftover pudding can be stored in the fridge and reheated in the microwave or oven.

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