📝 About This Recipe
A regal relic of the Victorian era, Cabinet Pudding is a sophisticated steamed dessert that breathes new life into buttery brioche and delicate sponge cakes. This 'Chancellor’s Pudding' features a mosaic of jewel-like dried fruits and glacé cherries suspended in a silky, nutmeg-scented custard. It is a masterpiece of textures—warm, pillowy, and decadently rich—making it the ultimate comfort food for a refined dinner party.
🥗 Ingredients
The Pudding Base
- 6 slices Brioche or Challah bread (crusts removed, cut into 1-inch cubes)
- 8-10 pieces Ladyfingers (Savoiardi) (broken into smaller chunks)
- 2 tablespoons Unsalted butter (softened, for greasing the mold)
The Fruit Jewels
- 1/2 cup Glacé cherries (halved)
- 1/3 cup Golden raisins (Sultanas) (soaked in warm water or rum)
- 1/4 cup Dried currants
- 2 tablespoons Candied orange peel (finely diced)
The Custard Binder
- 1.5 cups Whole milk (full fat for best texture)
- 1 cup Heavy cream
- 4 Large eggs (at room temperature)
- 1/2 cup Granulated sugar
- 1 teaspoon Vanilla bean paste (or pure vanilla extract)
- 1/4 teaspoon Freshly grated nutmeg
Brandy Crème Anglaise
- 3 Egg yolks
- 1 cup Heavy cream
- 3 tablespoons Granulated sugar
- 2 tablespoons Brandy or Cognac (adjust to taste)
👨🍳 Instructions
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1
Generously butter a 1.5-quart pudding basin or heat-proof ceramic bowl. Arrange a few halved glacé cherries and raisins in a decorative pattern at the very bottom of the mold.
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2
Create a layer of mixed brioche cubes and ladyfinger pieces over the fruit. Sprinkle a portion of the remaining dried fruits and candied peel over the bread.
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3
Continue layering the bread cubes and dried fruits until the mold is nearly full, leaving about half an inch of space at the top to allow for expansion.
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4
In a medium saucepan, heat the milk and 1 cup of heavy cream over medium heat until it just reaches a simmer (do not let it boil). Remove from heat.
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5
In a separate bowl, whisk the 4 eggs with 1/2 cup of sugar, vanilla, and nutmeg until pale and slightly frothy.
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6
Slowly temper the eggs by whisking in a small ladle of the hot milk mixture, then gradually pour in the remaining milk while whisking constantly to ensure the eggs don't scramble.
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7
Slowly pour the custard mixture over the bread in the mold. Let it sit for 15-20 minutes, pressing down gently with a spoon so the bread absorbs the liquid.
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8
Cover the mold with a layer of buttered parchment paper, followed by a layer of aluminum foil. Tie it tightly with kitchen twine to create a waterproof seal.
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9
Place the mold in a large pot and fill the pot with boiling water until it reaches halfway up the sides of the mold. 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. The pudding is done when it feels firm to the touch and a skewer comes out clean.
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11
While the pudding steams, make the sauce: Whisk egg yolks and sugar in a bowl. Heat 1 cup cream until simmering, temper into the yolks, and return to the pan. Stir over low heat until it coats the back of a spoon. Stir in the brandy and set aside.
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12
Once cooked, remove the mold from the water bath and let it rest for 10 minutes. Carefully run a knife around the edge and invert it onto a warmed serving platter.
💡 Chef's Tips
Use day-old bread for the best results; fresh bread can become too mushy when the custard is added. If you don't have a pudding basin, a stainless steel mixing bowl or a Bundt pan covered tightly with foil works perfectly. For a deeper flavor, soak your dried fruits in brandy or dark rum for 24 hours before making the recipe. Ensure the water in your steamer stays at a gentle simmer; a rolling boil might cause the custard to break or the pudding to become rubbery. Always butter the parchment paper that touches the pudding to prevent the top from sticking when you unveil it.
🍽️ Serving Suggestions
Serve warm with a generous pour of the Brandy Crème Anglaise over each individual slice. A side of tart apricot jam or orange marmalade provides a beautiful acidic contrast to the rich custard. Pair with a glass of chilled Tawny Port or a late-harvest Riesling to complement the dried fruit notes. Add a dollop of lightly sweetened whipped cream and a sprinkle of toasted flaked almonds for extra crunch. This pudding is also delicious served cold the next day with a cup of strong Earl Grey tea.