Skip to main content
Dessert

Cabinet Pudding

A steamed pudding made with layers of stale sponge cake, raisins, citron, currants, and a custard of milk, eggs, sugar, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Cabinet Pudding

Ingredients

Directions

Prepare the custard

  1. Beat the eggs, sugar, and salt together.

  2. Add the milk.

Assemble the pudding

  1. Butter a 3-pint pudding mold.

  2. Sprinkle the sides and bottom with the fruit.

  3. Add a layer of cake.

  4. Sprinkle in more fruit.

  5. Add more cake.

  6. Repeat until all ingredients are used.

  7. Gradually pour the custard over the layers.

  8. Let the pudding stand for 2 hours.

Steam and serve

  1. Steam for 1 hour and 15 minutes.

  2. Serve with wine or creamy sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Raisin + curranttop 10% of all pairs
    Smell alikelow
    Cooked together6,180 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  3. Sugar + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Milk + raisintop 15% of all pairs
    Smell alikemoderate
    Cooked together7,155 recipes

    Shared aroma: decanoic acid (acides aroma).

  5. Milk + curranttop 16% of all pairs
    Smell alikelow
    Cooked together5,475 recipes

    Shared aroma: isoamyl acetate (banana, pear).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set the custard into a tender, sliceable structure as they cook.
Stale sponge cake
Forms the bulk of the pudding and soaks up the custard to hold its shape.
Milk
Forms the liquid base of the custard that moistens the cake.
Sugar
Sweetens the custard and balances the richness of the eggs and milk.
Currants
Add concentrated sweetness and chew in the fruit layers.

The step that matters

Let the pudding stand for 2 hours. Standing lets the custard soak fully into the stale cake before steaming, so the layers set evenly rather than leaving dry pockets or a watery base.

Swap the currant

How well each one fits the dish's main ingredients (milk, egg, sugar, butter, raisin):

  1. Vanillafits better
  2. Figfits better
  3. Coconutfits better
  4. Currantthe original

Fit is the average pairing score against milk, egg, sugar, butter, raisin. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More cabinet pudding recipes

Cold 16Sauce 10Royal Iced 3 See all 177 →

You might also like

Red Currant JellyRed Currant Jelly65 recipesCurrant Ice CreamCurrant Ice Cream32 recipesCurrant SherbetCurrant Sherbet9 recipesCurrant and Raspberry IceCurrant and Raspberry Ice7 recipes