📝 About This Recipe
A jewel of Victorian high-society dining, the Cabinet Pudding is a sophisticated twist on the classic bread pudding, utilizing delicate sponge cake and ratafia biscuits instead of humble bread. This elegant dessert features a silky, nutmeg-scented custard that binds layers of dried fruits into a majestic, molded centerpiece. It is the quintessential British 'nursery food' elevated to a grand dining room standard, offering a comforting yet refined finish to any traditional meal.
🥗 Ingredients
The Pudding Base
- 300 grams Sponge Cake or Ladyfingers (cut into 1-inch cubes; slightly stale is best)
- 75 grams Ratafia Biscuits or Amaretti (crushed slightly)
- 50 grams Glace Cherries (halved)
- 50 grams Golden Raisins (Sultanas) (soaked in 1 tbsp brandy)
- 1 tablespoon Unsalted Butter (softened, for greasing the mold)
The Custard Binder
- 400 ml Whole Milk (full fat for richness)
- 150 ml Heavy Cream
- 3 pieces Large Eggs (at room temperature)
- 2 pieces Egg Yolks (for extra silkiness)
- 60 grams Caster Sugar
- 1 teaspoon Vanilla Bean Paste (or one vanilla pod, split)
- 1/4 teaspoon Freshly Grated Nutmeg
The Brandy Sauce
- 50 grams Unsalted Butter
- 25 grams All-purpose Flour
- 250 ml Whole Milk
- 3 tablespoons Brandy or Cognac
- 2 tablespoons Icing Sugar (adjusted to taste)
👨🍳 Instructions
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1
Thoroughly grease a 1.2-liter (approx. 2.5 pint) pudding basin or decorative mold with the softened butter. Ensure every crevice is coated to prevent sticking.
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2
Create a decorative pattern at the bottom of the mold using the halved glace cherries and a few golden raisins. This will be the top of your pudding when inverted.
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3
Layer the cubed sponge cake and crushed ratafia biscuits into the mold, sprinkling the remaining raisins between the layers. Do not pack them too tightly; you want space for the custard to seep in.
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4
In a medium saucepan, heat the milk and heavy cream with the vanilla paste (or pod) until it just reaches a simmer. Remove from heat immediately.
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5
In a separate bowl, whisk together the 3 whole eggs, 2 egg yolks, sugar, and nutmeg until well combined but not frothy.
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6
Slowly pour the hot milk mixture into the eggs in a thin stream, whisking constantly to 'temper' the eggs and prevent them from scrambling.
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7
Carefully pour the custard mixture over the cake in the mold. Let it sit for 15-20 minutes so the cake can absorb the liquid. If the level drops, top it up with any remaining custard.
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8
Cover the mold with a pleated piece of parchment paper followed by a layer of aluminum foil. Secure tightly around the rim with kitchen twine to create a waterproof seal.
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9
Place the mold in a large pot and add boiling water until it reaches halfway up the sides of the basin. Cover the pot with a tight-fitting lid.
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10
Steam over low heat for 1 hour to 1 hour 15 minutes. Check the water level occasionally, topping up with boiling water if it gets too low.
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11
While the pudding steams, make the sauce: Melt butter in a small pan, stir in flour for 1 minute, then gradually whisk in the milk until thickened. Stir in the brandy and sugar at the end.
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12
Once the pudding is set (it should feel firm to a light touch through the foil), remove from the pot and let it rest for 5 minutes.
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13
Carefully run a thin knife around the edge, place a serving plate over the mold, and confidently invert it. The pudding should slide out, revealing the jeweled fruit top.
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14
Pour a little brandy sauce over the top and serve the rest in a warm jug on the side.
💡 Chef's Tips
Use slightly dry or 'day-old' sponge cake; fresh cake can turn to mush, whereas dry cake holds its structure while absorbing the custard. Always pleat your parchment and foil covers; this allows the pudding to expand slightly as it steams without bursting the seal. If you don't have ratafia biscuits, Amaretti cookies provide that essential almond flavor that defines a true Cabinet Pudding. For a cleaner release, you can place a small circle of parchment paper at the very bottom of the mold before adding the decorative fruit. To ensure a silky custard, avoid boiling the water in the steamer too vigorously; a gentle simmer is all you need.
🍽️ Serving Suggestions
Serve with a generous pour of warm Brandy Sauce or a traditional Crème Anglaise. A side of tart poached plums or raspberries cuts through the richness of the custard beautifully. Pair with a glass of chilled dessert wine, such as a Sauternes or a sweet Muscat. For an extra indulgent touch, serve with a dollop of thick clotted cream. This pudding is best enjoyed warm, but leftovers are surprisingly delicious served cold the next day.