Cabinet Pudding Recipe ~1886

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 RecipeCabinet-pudding-recipe2.jpg

Cabinet Pudding Recipe
Prep Time: 10 min.
Total Time: 1 hour, 20 min.
Yield: 8 servings

Updated Ingredients:

  • 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.

6 stale gluten free cupcakes
Stale Cupcakes with Frosting Removed

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.

cupcakes broken into crumbs
Crumble the Cupcakes

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.

Gluten free cabinet pudding
Let Sit for 15 Minutes

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.

Boiled cabinet pudding
Chill Before Turning Out

Source: Mrs. Rorer’s Cookbook, 1886.

More Fun Discoveries from Antique Cookbooks


8 thoughts on “Cabinet Pudding Recipe ~1886

Add yours

  1. Thanks for a great idea. I would never have thought of using up old cake–maybe because I tend to nibble on leftover dessert until it’s gone…

    Liked by 1 person

  2. That looks awesome! I love bread pudding. This certainly could be a top contender! One issue I have is never having any leftover cake or cupcakes! Between my husband with a big sweet tooth and kids and grandkids there is never a crumb left! I will just have to set some aside, hidden in the refrigerator, so that I can give this recipe a go! I think I would love it!

    Liked by 1 person

    1. It was absolutely one of my favorite bread puddings ever. Probably because it was a bit sweeter than the average bread pudding thanks to using cake instead of the bread. You could probably make it with ANY kind of stale pastry… IF you have some lying around. LOL! Cheers!

      Liked by 1 person

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