Cabinet Pudding Recipe

Butter, for greasing
A few glace (candied) cherries, halved Angelica leaves
6 blanched almonds
50 g/2 oz sponge (lady) fingers, chopped

50 g/2 oz almond macaroons, roughly crushed
300 ml whipping cream

50 g/2 oz caster (superfine) sugar

2 eggs, beaten
2.5 ml vanilla essence (extract)

75 ml/5 tbsp white rum
White Rum Sauce, to serve

Method:

Thoroughly butter a 900 ml mould. Arrange the cherries, cut sides up, angelica leaves and almonds attractively in the base. Mix together the sponge fingers and macaroons. Whisk the cream with the sugar, eggs, vanilla essence and rum until well blended. Stir in the sponge fingers and macaroons. Leave to soak for 15 minutes. Pour into the mould. Cover with greased foil, twisting and folding under the rim to secure. Steam for 1 hour until set. Leave to stand for 5 minutes. Turn out and serve with White Rum Sauce.