CREATING an old traditional English pudding is always a treat with the whole family.

And since we’ve just had the General Election, cabinet pudding seems most appropiate!

This recipe makes six individual puddings.

Ingredients

6 ramekins or daria moulds 200g vanilla sponge cake 50ml brandy or rum 25g mixed diced peel 50g sultanas 25g cocktail cherries 250ml of milk 250ml of whipping cream 4 free range eggs 1 tsp vanilla essence 100g caster sugar, plus extra for coating moulds

Method

  • Start by pre-heating oven to gas mark 4.
  •  Prepare the moulds by buttering with soft butter, then dusting with a little castor sugar, this should stop the puddings from sticking to moulds.
  •  Dice the sponge into 1cm cubes. Pour the brandy over the sponge pieces and allow to soak, before putting equal quantities into the moulds. Do the same with the mixed diced peel. Roughly chop the sultanas and cherries and share between the moulds.
  •  In a mixing bowl, add the milk, cream, eggs, vanilla essence and sugar and mix together.
  •  Pour the milk mixture into the moulds, filling completely.
  •  Put moulds into a bain marie, and cook in the oven for about 45 mins or until firm and golden brown on top.
  •  Allow to cool for 10 minutes before unmoulding.
  •  Serve warm with either fresh cream or with custard.