Cabinet pudding, also known as chancellor's pudding or Newcastle pudding, [1] is a traditional English steamed, sweet, moulded pudding made from some combination of bread or sponge cake or similar ingredients in custard, cooked in a mould faced with decorative fruit pieces such as cherries or raisins, served with some form of sweet sauce.

Nov 3, 2023 · Cabinet pudding has so many names, but this version is a combination of crystallised fruits covered with a sponge mixture that is steamed until light and fluffy. It's easy and economical to make and makes a great alternative to Christmas pudding too.

Cabinet Pudding A pudding coming in many versions and sometimes under different names - but originating in France where it's called 'Poudin a la chanceliere'. Usually made with crystallised fruits placed in the bottom of a mould and filled with layers of sponge fingers (or macaroons) soaked in liqueur and bavarois with glace cherries, or ...

May 26, 2021 · Look no further than the Cabinet Pudding recipe. This delightful treat has been enjoyed for generations and is sure to be a hit at any gathering. With its rich and creamy texture, combined with a burst of flavors from various ingredients, this dessert is a true crowd-pleaser.

Oct 13, 2024 · Cabinet pudding is a lighter and more delicate version of bread pudding, with a smoother texture and a higher proportion of eggs in the batter. Cabinet pudding, a classic English dessert, has captivated palates for centuries with its rich, velvety texture and delectable flavor.

Jun 2, 2020 · CABINET PUDDING is a traditional English steamed, sweet, moulder pudding and comes in many versions. Here's how to make cabinet pudding. Cabinet pudding is sometimes known as Newcastle...

Aug 15, 2023 · Cabinet Pudding is a charming and comforting dessert that encapsulates the essence of traditional British culinary heritage. This steamed pudding is a delightful blend of flavors and textures, featuring layers of cake, dried fruits, and a luscious custard sauce.

Jan 6, 2025 · Recipe: Cabinet Pudding. The inspiration for this month’s recipe comes from a Cambridge University student accommodation menu dating from 1900.

This wonderful cherry pudding is perfect for special occasion desserts the whole year through. The cost per serving includes staple ingredients, costs vary based on individual supermarkets and is an estimate only. 1.

Fill buttered pudding basins with sponge, cherries and currants. Pour over egg mixture. Stand for 30 mins. Cover with foil and secure with string. Place 3 or 4 basins in basket with 300 ml water. Cook in batches, if necessary. Refrigerate cooled puddings for 3 hours. SERVE WITH CREAM!