Cabinet pudding is sometimes known as Newcastle pudding, diplomat pudding, or Chancellor’s pudding.
It is made of a combination of bread or sponge cake, with dried fruits such as raisins, and a sweet sauce like custard. The reason for these nicknames is unclear.
Recipes vary, using a totally different base ingredients and fruits.
Express.co.uk talks you through Delicious.com.au cabinet pudding recipe.
• 30g unsalted butter, softened
• 80g glace cherries, halved
• 300g bought sponge cake
• 60g amaretti biscuits, crushed
• 3 eggs
• 30g caster sugar
• 600ml thin cream
• 50ml Amaretto or kirsch
• Thick cream, to serve
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Place the butter cubes in a bowl of lukewarm water and leave it for ten minutes.
Drain the water off the butter, and it will be perfectly soft.
Use all the butter to grease a 1-litre pudding tin (it needs to be really thick so cherries will stick).
Line the base with a circle of buttered baking paper. You can also buy these pre-cut online.
Use some of the cherries, cut-side inwards, to line the basin. Then, chop up the remaining cherries.
Cut up the store-bought cake into strips, and use it to line the sides of the tin.
You could also make your own sponge cake, but this method saves time.
Cut the remaining cake strips into squares and combine them with the amaretti and chopped cherries. Place them in the tin.
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Beat together the eggs and sugar. Warm up the cream, and pour it onto the egg and sugar mixture.
Beat this mixture together lightly, and add the Amaretto. Pour this straight into the tin and let it sit for an hour.
Cover it with baking paper with a pleat in the centre, tie it with string, and cover it with foil.
Place the tin in a saucepan with water coming halfway up the sides.
Bring to the boil, then reduce heat to medium-low and steam for 1 hour and 15 minutes.
Remove it and set aside for ten minutes.
Turn it out onto a plate and serve with extra cream.
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