Hot Cabinet Pudding

Ingredients

• 4 cups hot milk
• 2 cups bread crumbs
• 2 eggs
• 2 tablespoons butter
• 1 cup raisins
• ¼ teaspoon salt
• ¼ teaspoon nutmeg
• coarse sea salt (formerly 'bay salt') for sprinkling

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

1. Butter a mold and sprinkle the sides and bottom with currants.

2. Layer the bread crumbs in the mold, adding raisins between the layers.

3. Beat the eggs, then add sugar, salt, nutmeg, and hot milk.

4. Pour this mixture over the bread crumbs.

5. Let it stand in a cold place for one hour.

6. Steam for one hour, or for half an hour if using cups.

7. To bake, place the mold in a pan of water in a 350°F (175°C) oven, ensuring the water does not boil.

8. Serve on a platter with cream or hard sauce.