Cabinet Pudding

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 currants and sultanas.

Serves  4:



  • 2oz/60gr Glacé Cherries, halved
  • 10 small pieces of Angelica, cut into diamond shapes
  • 3 Trifle Sponges
  • 1oz/30gr crusted Amaretti Biscuits
  • 2oz/60gr Crystallised Mixed Peel
  • 15 fl oz/¾ pint/400ml Milk
  • 2 medium Eggs
  • 1oz/30gr Caster Sugar
  • ½ teaspoon/2ml Vanilla Essence (not Vanilla flavouring)
  • 2 teaspoons/60ml Orange Flower Water
  • A little Butter for greasing

For the Sauce:

  • 2 medium Egg Yolks
  • 2oz/60mg Caster Sugar
  • ½ teaspoon/2mg Cornflour or Arrowroot
  • 2 fl oz/50ml dry Sherry or Grand Marnier



  1. Lightly-butter the pudding basin, then line it with the silicon paper.
  2. Arrange half the glace cherry halves (round-side-down) and the angelica diamonds neatly on the base.
  3. Cut the sponges into small pieces and mix them in with the crumbled amaretti biscuits.
  4. Mix this mixture with the remaining glace cherries and the candied mixed peel.
  5. Put this mixture into the pudding basin.
  6. Heat the milk until hot, but not boiling. Set aside.
  7. In a separate bowl, whisk the eggs and caster sugar together, then add a little of the hot milk - while continuing to whisk.
  8. Add the vanilla essence , followed by the remainder of the milk - while continuing to whisk.
  9. Continue until the custard thickens a little - then pour it over the fruit mixture. Set it aside for 10 minutes.
  10. Cover the basin with the extra silicon paper, and tie this on with string.
  11. Place the basin in the heatproof casserole, and pour in enough boiling water to come two-thirds of the way up the sides.
  12. Cover, then place on a low heat and steam for an hour, topping up with more boiling water if necessary.
  13. Remove from the heat and cool before placing the pudding basin in the fridge.
  14. About 20 minutes before you wish to serve the pudding.



  1. Whisk together the egg yolks and sugar, in the top of a double saucepan,. until the mixture is thick and pale..
  2. Dissolve the cornflour in the Sherry or Grand Marnier, then add this to the egg mixture, whisking as you do so.
  3. Bring some water in the lower half of the double saucepan to the boil, then turn the heat to low.
  4. Put the sauce over the top, and whisk constantly for 6-8 minutes or until the sauce is thick and creamy.

Turn out the pudding, with help of a palette knife, and pour a little of the sauce over. Serve the remainder of the sauce in a jug.