Late 1800s Boiled Pudding.
Using Up Stale Gluten Free Cake.
Have you ever had leftover cake in the back of the fridge that’s past its prime? Do not throw it out! This cabinet pudding recipe uses stale cake for a novel boiled pudding. Easy to make and delicious. The pudding comes out dense, the same consistency throughout, and not too sweet. The raisins are a must-add, but any other dried fruit will probably work.
Cabinet Pudding Recipe
Prep Time: 10 min.
Total Time: 1 hour, 20 min.
Yield: 8 servings
- 6 stale cupcakes, or equivalent. Remove the frosting
- 3 eggs
- 3 cups of milk
- 1/4 tsp. salt
- 1 tsp. vanilla
- 2 Tbsp. sugar
- Grated lemon rind of 1 lemon if using a yellow cake or bread
- 1/3 cup raisins
Step 1: Place the cupcakes in a mixing bowl. I used gluten free cupcakes.
Step 2: Use a fork to break up the cupcakes (or mixer). Do not worry about making the crumbs the same size, they will break down further when cooking.
Step 3: Mix the eggs, milk, salt, and vanilla in a separate bowl.
Step 4: Layer the raisins and crumbs in your baking dish. I used small loaf pans.
Step 5: Carefully pour the egg and milk mixture into the baking dish, filling it to just below the top. Let sit for 15 min.
Step 6: While the pudding is sitting, bring 1-2 inches of water to a gentle boil in a large pot. Make sure there are at least 2 inches of headspace between the top of your baking dish and the top of the lid when covered. The pudding will puff up while cooking, and then fall back down when cool.
Step 7. Place the pudding into the pot. Reduce heat to simmer. Cover and cook for 60 minutes.
Step 8. Carefully remove the puddings from the water and let cool completely before turning out to serve.
Source: Mrs. Rorer’s Cookbook, 1886.
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