How is the cabinet pudding cooked?

It is cooked in a water bath in a greased and coated mold for about 1 hour. Total time is around 95 minutes including preparation.

What is the pudding made of?

5 dl leftover cake or sponge cake in small cubes, 1 dl currants, 40 g candied peel, 4 eggs, 50 g sugar, and 4 dl creamy milk.

The pudding is turned out of the mold and served very hot with hot vanilla sauce.

Is it important to whisk the eggs a long time?

Yes, the recipe from Schønberg Erken's "Stor kokebok" (1914) states that the eggs and sugar are whisked for 1/4 hour before the milk is added.

Cabinet Pudding

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)

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About the dish

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.

How to make it

1
Prepare the mold
Grease a pudding mold well and coat it with breadcrumbs.
2
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.
3
Whisk the egg mixture
Whisk eggs and sugar together for about 15 minutes until the mixture is light and airy.
4
Add the milk
Stir in the creamy milk and pour the mixture carefully over the cake layers in the mold.
5
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.
6
Serve
Turn the pudding out onto a platter and serve it very hot with hot vanilla sauce.

Changes from the original

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.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 562)~82% of the text changedremovedadded

5 dl dd. kakerester eller ~~sukkerbrød (skåret~~ sukkerbrødrester i ~~små terninger). 1 dl~~ del. korinter ~~(rensede).~~ 40 g gr. sukat ~~(finhakket).~~ 4 ~~stk egg.~~ egg 50 ~~g sukker.~~ gr. sukker 4 ~~dl fløtemelk (melk tilsatt litt fløte). 1 ss smør (til formen). 1 ss strøkavring (til formen). Smør en puddingform godt og strø den med kavring.. Skjær sukkerbrødet eller kakerestene~~ del. fløtemelk. Sukkerbrødet skjæres i små ~~terninger. Legg dem lagvis~~ terninger, legges i ~~formen~~ smurt og strødd form vekselvis med de rensede korinter og ~~finhakket sukat.. Visp egg og sukker sammen i omtrent 15 minutter til blandingen er lys og luftig.. Rør inn fløtemelken~~ den finskårne sukat. Eggene og ~~hell blandingen forsiktig over kakelagene~~ sukkeret vispes ¾ time, melken tilsettes i ~~formen.. Sett formen med lokk eller smurt papir~~ formen, som koker i vannbad ~~og la puddingen koke ved svak varme~~ i 1 ~~time.. Hvelv puddingen på fat~~ time. Hvelves og ~~server den svært~~ serveres meget varm med varm vaniljesaus. Til 4 personer.

Note on Modernised

Mål er omregnet til moderne enheter (desiliter, gram). «Fløtemelk» er angitt som helmelk med litt fløte. Vannbadkoking er beskrevet trinnvis, og steketid/temperatur er presisert.

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Frequently asked questions

How is the cabinet pudding cooked?: It is cooked in a water bath in a greased and coated mold for about 1 hour. Total time is around 95 minutes including preparation.
What is the pudding made of?: 5 dl leftover cake or sponge cake in small cubes, 1 dl currants, 40 g candied peel, 4 eggs, 50 g sugar, and 4 dl creamy milk.
How is it served?: The pudding is turned out of the mold and served very hot with hot vanilla sauce.
Is it important to whisk the eggs a long time?: Yes, the recipe from Schønberg Erken's "Stor kokebok" (1914) states that the eggs and sugar are whisked for 1/4 hour before the milk is added.

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