Recipe Archives->Desserts Pudding->Cabinet 01

Cabinet Pudding  

8 oz glace cherries
8 oz spongecake
3/4 pint (450 ml) single cream
3 oz caster sugar
4 eggs
3 tablespoons brandy

Butter a pudding basin or mould and arrange halved cherries over
the bottom. Cut the spongecake into 1" (2.5cm) cubes and put in
basin.  Heat the cream and sugar gently until lukewarm. Beat the
eggs enough to mix the yolks & whites thoroughly. Stir in the cream,
mix well and leave till cold. Add the brandy and pour gently onto
the cake cubes.  Leave to stand for 30 mins. Cover with a piece of
greased greaseproof paper and kitchen foil, tied on securely. Steam
in a pan of boiling water for 1 hour. Leave to stand for 5 mins
and then turn out onto a serving plate. Serve hot or cold.

Printable version: cabinet01.txt.