Erken's cabinet pudding from 1914: cubes of sponge cake layered with currants and candied peel in a greased mold, poured over with whisked eggs, sugar, and creamy milk, steamed in a water bath for 1 hour and served hot with vanilla sauce.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 489 (falt i det fri)
Cabinet pudding is a classic steamed molded pudding from the bourgeois kitchen, made to use up leftover sponge cake and other cakes. In Erken it belongs among the hot desserts served straight from the mold with vanilla sauce.
Prepare the mold
Grease a pudding mold well and coat it with breadcrumbs.
Layer
Cut the sponge cake or leftover cake into small cubes. Layer them in the mold alternating with cleaned currants and finely chopped candied peel.
Whisk the egg mixture
Whisk eggs and sugar together for about 15 minutes until the mixture is light and airy.
Add the milk
Stir in the creamy milk and pour the mixture carefully over the cake layers in the mold.
Cook in a water bath
Set the mold, covered with a lid or greased paper, in a water bath and let the pudding cook over gentle heat for 1 hour.
Serve
Turn the pudding out onto a platter and serve it very hot with hot vanilla sauce.
Measurements are converted to modern units (deciliters, grams). "Fløtemelk" is given as whole milk with a little cream. The water-bath cooking is described step by step, and cooking time/temperature is specified.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Egg
Smør
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