The classic Cabinet Pudding is baked, but this version is an elegant, creamy dessert set with gelatine. It takes some time
to prepare, and because the pudding must be chilled for at least 12 hours, it is a good idea to make it the day before it is required.
4 oz. castor sugar 2 oz. gelatine 2 fl. oz. water 16 fl. oz. double cream
1 tablespoon kirsch
2 oz. preserved ginger, finely chopped
4 oz. glace cherries, chopped 48 sponge finger biscuits
2 fl. oz. double cream , stiffly whipped
Break the eggs into the top of a double saucepan over moderately high heat, or into a medium-sized bowl placed over a saucepan of boiling water. Using a wire whisk, beat the eggs for 5 minutes.
Beat in half of the sugar until the mixture is thick and creamy. Beat in the remaining sugar until the mixture will form a ribbon trail on itself when the whisk is lifted.
Remove the pan or bowl from the heat and allow the egg mixture to cool. Then place the pan or bowl in the refrigerator to
chill the mixture slightly.
In another double saucepan over moderate heat, or in a teacup placed in a small saucepan of hot water, dissolve the gelatine in the water, stirring occasionally. When the gelatine has dissolved, remove the pan or teacup from the heat and set it aside.
Pour the cream into a medium-sized bowl. Using a wire whisk, whip the cream until it will hold a soft peak.
Take the chilled egg mixture out of’ the refrigerator and using a metal spoon, fold it into the whipped cream. Then gently
stir in the dissolved gelatine.
When the ingredients are well blended, stir in the kirsch. Stir the ginger and cherries into the mixture. Place the bowl
in the refrigerator and chill the mixture for 30 minutes, or until it is just beginning to set.
Meanwhile, line the bottom and sides of a plain, slant-sided 2-pint mould with dampened greaseproof or waxed paper.
Slightly moisten the biscuits with liqueur or water and cover the bottom of the mould with about one-third of the biscuits
so they form a design like the petals of a daisy. To make the biscuits fit, cut one end of each into a point and place the pointed end towards the centre.
Line the sides of the mould with the remaining biscuits standing upright. Trim the ends of the biscuits if necessary, so they come just to the top edge of the mould.
Take the chilled cream mixture out of the refrigerator. Spoon it into the lined mould.
Place the filled mould in the refrigerator. Chill the pudding for at least 12 hours.
Just before serving, remove the mould from the refrigerator. Place a serving dish, inverted, over the top of the mould and reverse the two. The paper-enclosed pudding should slide easily out of the mould.
Peel off the paper and decorate the top of the pudding with the whipped cream.