Cabinet pudding
Template:Short description Template:Infobox prepared food Cabinet pudding, also known as chancellor's pudding or Newcastle pudding,[1] is a traditional English steamed, sweet, moulded pudding made from some combination of bread or sponge cake or similar ingredients in custard, cooked in a mould faced with decorative fruit pieces such as cherries or raisins, served with some form of sweet sauce.[2][3] Other versions of cabinet pudding might use gelatin and whipped cream.[4]
Early recipes
One of the earliest recorded recipes can be found in John Mollard's 1836 work The Art of Cookery New edition.[5]Template:Quote
In literature
A reference appears in Benjamin Disraeli's first novel of 1826, Vivian Grey, where the title character teaches the Marquess of Carabas how to eat cabinet pudding with curacao sauce.[6] In London Belongs to Me Mr Josser complains when his cabinet pudding is served with custard rather than white sauce.[7] In From the Terrace by John O'Hara (1958), the protagonist Alfred Eaton is served cabinet pudding for dessert after being offered an important job at James D. MacHardie's firm.[8] Cabinet pudding is also mentioned in Julian Rathbone's novel A Spy of the Old School.Script error: No such module "Unsubst".
See also
References
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- ↑ Script error: No such module "citation/CS1".
- ↑ Mrs. Beeton’s Book of Household Management: Chapter 27: Pudding and Pastry Recipes Template:Webarchive Accessed 2 June 2009.
- ↑ Word Lily: For the love of language Evelyn Waugh, Scoop, p. 16. Accessed 2 June 2009.
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External links
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