Friday, 9 September 2016


“Absolutely eat dessert first. The thing that you want to do the most, do that.” - Joss Whedon

We had some Madeira cake left over in the pantry, and as it was getting a little stale and as our weather continues to be wet and cool, we made a traditional English pudding. This is perfect for late Winter and early Spring evenings when the lingering cold really asks for a rich, sweet and fruity dessert.

Cabinet Pudding
350g madeira cake or butter cake
100g raisins, sultanas and currants
100g mixed glace cherries
3 eggs, beaten
300ml milk
150ml thin cream
1 teaspoon vanilla extract
Icing sugar, to dust (optional)
Cream or ice to serve (optional)

Preheat oven to 170°C. Grease a 2-litre baking dish (you may alternatively prepare in individual pudding dishes). Roughly crumble the cake into dish and scatter with dried fruit and glace cherries.
Place eggs, milk, cream and vanilla in a bowl and beat to combine. Strain over the cake mixture.
Place dish in a large roasting pan. Add boiling water to come halfway up sides of dish. Bake for 35 minutes or until firm. Remove, then dust with icing sugar if you are using. Serve with cream or ice-cream, if desired.

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