Cabinet Pudding is a traditional British recipe, based on Alexis Soyer's recipe of 1849, for a classic steamed pudding of a milk, lemon, currants and sponge biscuit blend thickened with eggs that's steamed in a mould the sides of which are dotted with currants. The full recipe is presented here and I hope you enjoy this classic British version of: Cabinet Pudding.
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This is a traditional British recipe redacted from Alexis Soyer's 1849 volume The modern Housewife or Ménagère, a classic Victorian cookbook.
Original Recipe
113. CABINET PUDDING.—Boil one pint of milk, with a piece of lemon-peel, pour it on one ounce of sponge biscuit, let it soak half an hour, then add three eggs, half an ounce of currants, and very little sugar: steam it in a buttered mould, lined with raisins, one hour.
Modern Redaction
Ingredients
600ml milk
1 strip of lemon zest
30g sponge biscuits, crumbled (eg ladyfingers)
3 eggs, beaten
15g currants
a little sugar, to taste
currants for decorating the mould
butter for greasing
Method:
Combine the milk and lemon zest in a pan. Bring to a boil and continue boiling for 3 minutes then take off the heat and pour over the crumbled sponge biscuits in a bowl. Set aside to soak for 30 minutes then take out the lemon zest and beat in the eggs, currants and sugar.
Grease a pudding basin liberally with butter then stick currants into the butter so that they are on the surface of the pudding when steamed. Carefully pour in the custard mixture, add a lid, or tie a sheet of greaseproof (waxed) paper over the top then place in a steamer (or set on a trivet or upturned saucer in a saucepan and fill 3/4 of the way up the side of the basin).
Boil or steam for 60 minutes, or until the custard is set. Allow to cool slightly then remove the coverings, invert onto a serving dish and bring to the table.
