Cabinet Pudding Recipe
Ingredients
| Bread | 225 Gram (For 4) | |
| Eggs | 2 (For 4) | |
| Butter | 30 Gram (For 4) | |
| Milk | 295 Milliliter (For 4) | |
| Sugar | 115 Gram (For 4) | |
| Sultanas | 55 Gram (For 4) | |
| Cashewnuts | 30 Gram (For 4) | |
| Vanilla essence or lime rind | ||
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.
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.
Chef
