Cabinet Pudding
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- L milk
- g sugar
- g savoiardi (ladyfingers)
- g malaga raisins
- g sultana raisins
- g apricot preserve
- g quince preserve
- g candied peel
- dl kirsch
- egg yolks
- egg whites
- rum
Instructions
- Boil the milk with the sugar half an hour, then cool and beat in the eggs and kirsch.
- Seed and dice the fruits and peel; flame the raisins and peel with rum (per recipe 574).
- Layer fruit, preserves and ladyfingers in a greased cylindrical mould, then pour in the milk slowly.
- Cook in a bain-marie and serve hot; to hide the filling, line the mould with 140 g ladyfingers. Serves ten.