Cabinet Pudding - Serves 6

Often described as being similar to bread and butter pudding. Cabinet pudding is formed in a basin and uses sponge cake in place of bread as well as fruit soaked in rum or madeira.

Method

Soak the sultanas and glacé cherries in a little rum or madeira. Butter and sprinkle with sugar a large pudding basin then line it with the pieces of sponge or the sponge fingers. Arrange the remainder in layers with the sultanas and cherries sprinkled with sugar.

Make a custard with the eggs and milk. Heat the milk to simmering point but do not allow to boil. Whisk the eggs together with two teaspoons of sugar. Pour the milk over the egg mixture and mix well. Pour the custard slowly over the sponge in the pudding basin pausing occassionaly to allow the custard to soak into the sponge. Cover the top of the pudding with a large peice of pleated foil tied in place with string. Form a loop over the top of the pudding with the string to form a handle to lift the basin into and out of the steamer. Steam for 1 hour. Remember to check the steam after 30 minutes to ensure it doesn't boil dry.

Serve hot with custard or cream. Can also be enjoyed cold.