Cabinet Pudding Recipe
Ingredients
| Cherries | 50 Gram | |
| 100 g Sponge cake crumbs | ||
| 25 g Ratafia biscuits | ||
| 25 g Chopped mixed peel | ||
| 90 ml Dried egg powder | ||
| 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.
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.
Chef
