Cabinet Pudding Recipe

Butter very thickly a pint pudding-basin, and cover it neatly with

stoned muscatel raisins, the outer side of them being kept to the basin.

Lightly fill up the basin with alternate layers of sponge-cake and

ratafias, and when ready to steam the pudding, pour by degrees over the

cake a custard made of half-a-pint of boiling milk, an egg, three lumps

of sugar, a tablespoonful of brandy, and a little lemon flavouring.

Cover the basin with a paper cap and steam or boil gently for

three-quarters of an hour. Great care should be taken not to boil

puddings of this class fast, as it renders them tough and flavourless.

Vote