Home | Cookbooks | Diary | Magic Menu | Surprise! | More ≡

Cabinet or Chancellor's Pudding

Puddings and Sweet Deserts

A sweet pudding made by embedding broken pieces of cake, pudding or bread in custard (or an ice confection for a less-common chilled version), usually in a mould faced with decorative fruit pieces such as cherries.

Original Receipt from 'The Cook's Oracle' by William Kitchiner

Newcastle, or Cabinet Pudding.
Butter a half melon mould, or quart basin, and stick all round with dried cherries, or fine raisins, and fill up with bread and butter ... and steam it an hour and a half.

Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);

Split and stone three dozens of fine jar raisins, or take an equal number of dried cherries, and place either of them regularly in a sort of pattern, in a thickly -buttered plain quart mould or basin; next, slice and lay into it three penny sponge-cakes; add to these two ounces of ratifias, four macaroons, an ounce and a half of candied citron sliced thin, the yolks of four eggs with the whites of three only, thoroughly whisked, mixed with half a pint of new milk, then strained to half a pint of sweet cream, and sweetened with two ounces and a half of pounded sugar: these ought to fill the mould exactly. Steam the pudding, or boil it very gently for one hour; let it stand for a few minutes before it is dished, that it may not break; and serve it with good wine or brandy sauce.

Original Receipt from 'The Practical Cook, English and Foreign' by Joseph Bregion and Anne Miller (Bregion & Miller 1847)

Sauce for Cabinet Pudding. - Take a large glass of brandy, a glass of sherry, a little sugar, a little nutmeg grated, a quarter of a pound of butter and a little flour, boil it, and pour it over the pudding.

Newcastle Pudding

PM Campbell-Bannerman's mix of policies parodied as 'Cabinet Pudding' - c1906
Image: http://digital.library.lse.ac.uk

MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline Donate English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ... Bookshop

Email: editor@foodsofengland.co.uk