Home › Recipes › Individual Cabinet Puddings

Individual Cabinet Puddings

The same ingredients and amounts as the preceding. Cut the slices of cake with a small round, octagonal or scalloped cutter, spread them with butter and jelly and pile them in custard cups. Fill with the mixed eggs and milk and refill when the first is soaked in. Steam half an hour with a cloth over the steamer under the lid to prevent dropping of water. Place a spoonful of meringue on top of each one when they are turned out of the cups, and brown them slightly with a red hot salamander or shovel held over.