Hot Desserts Recipes - Cabinet Pudding

Ingredients

• 25g/1oz or 2 1/2 tbsp raisins, chopped

• 30ml/2 tbsp brandy (optional)

• 25g/1oz glace cherries, halved

• 25g/1oz angelica, chopped

• 2 trifle sponge cakes

• 50g/2oz ratafias

• 2 eggs

• 2 eggs yolks

• 25g/1oz or 2 tbsp sugar

• 450ml/1 3/4 cups single cream or milk

• few drops of vanilla essence

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Method:

1. Soak the raisins in the brandy, if using, for several hours.

2. Butter a 750ml/1 1/4 pint/3 2/3cup charlotte mould and arrange some of the cherries and angelica in the base.

3. Dice the sponge cakes and crush the ratafias. Mix with the remaining cherries and angelica, raisins and brandy, if using, and spoon into the mould.

4. Lightly whisk together the eggs, egg yolks and sugar. Bring the cream or milk just to the boil, then stir into the egg mixture with the vanilla essence.

5. Strain the egg mixture into the mould, then set aside for 15-30 minutes.

6. Preheat the oven to 160°C/325°F/Gas 3. Place the mould in a roasting tin, cover with baking paper and pour in boiling after. Bake for 1 hour, or until set. Leave for 2-3 minutes, then turn out on to a warm plate.