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Cabinet or Chancellor's Pudding


  • 1 1/2 ounces of candied peel
  • 4 ounces of currants
  • 4 dozen sultanas
  • a few slices of Savoy cake, sponge cake, French roll
  • 4 eggs
  • 1 pint of milk
  • grated lemon-rind
  • 1/4 nutmeg
  • 3 table-spoonfuls of sugar


Melt some butter to a paste, and with it, well grease the mould or basin in which the pudding is to be boiled, taking care that it is buttered in every part. Cut the peel into thin slices, and place these in a fanciful device at the bottom of the mould, and fill in the spaces between with currants and sultanas; then add a few slices of sponge cake or French roll; drop a few drops of melted butter on these, and between each layer sprinkle a few currants. Proceed in this manner until the mould is nearly full; then flavour the milk with nutmeg and grated lemon-rind; add the sugar, and stir to this the eggs, which should be well beaten. Beat this mixture for a few minutes; then strain it into the mould, which should be quite full; tie a piece of buttered paper over it, and let it stand for 2 hours; then tie it down with a cloth, put it into boiling water, and let it boil slowly for 1 hour. In taking it up, let it stand for a minute or two before the cloth is removed; then quickly turn it out of the mould or basin, and serve with sweet sauce separately. The flavouring of this pudding may be varied by substituting for the lemon-rind essence of vanilla or bitter almonds; and it may be made much richer by using cream; but this is not at all necessary.

Time: 1 hour.

Sufficient for 5 or 6 persons.

Seasonable at any time.


Print recipe/article only


The Book of Household Management (1861).

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