How to Make Cabinet Pudding — The Victorian Way

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories and dairy-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds flavor and is a natural sweetener.

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: store-bought whipped topping

Coconut whipped cream is dairy-free and lighter.

Start by slicing preserved ginger, Angelica, candied peel, and cherries into shapes suitable for the mold.

Slice stale sponge cake to fill the mold.

Prepare custard by mixing eggs, milk, sugar, and adding syrup from preserved ginger.

Add Brandy to the custard and set aside to cool.

Line the mold thickly with butter to help the preserved fruits stick to the edges.

Layer the sliced sponge cake and macaroons in the mold.

Pour the custard over the layers, allowing it to soak down to the bottom.

Cover the mold with a piece of brown paper and then a cloth.

Steam the pudding for about 1 hour.

Turn out the pudding once done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens