CookEat Recipe
Cabinet Pudding with Fruit and Kirsch
A warm layered pudding of savoiardi, dried grapes, candied peel and fruit preserves, soaked with kirsch custard.
Method
Steps
Step 1
Gather the ingredients: 1 litre whole milk; 100 g caster sugar; 100 g savoiardi biscuits; 80 g large Malaga raisins, seeds removed; 50 g sultanas; 50 g apricot preserve, preferably firm enough to dice; 50 g quince preserve, preferably firm enough to dice; 20 g candied citron peel; 50 ml kirsch; 6 egg yolks; 4 egg whites; Rum as needed to cover the dried fruit in a small pan, about 90–120 ml; 10 g cold butter for the mould.
Step 2
Simmer the milk with the sugar for 30 minutes, stirring often and watching that it does not boil over. Transfer to a shallow bowl and cool promptly. The final reduced volume varies with the pan and heat.
Step 3
Remove any seeds from the Malaga raisins. Cut the candied peel into small dice. Put the raisins, sultanas and peel in a very small saucepan with just enough rum to cover, about 90–120 ml. Keep the bottle away from heat. Warm gently without igniting and simmer for 2–3 minutes. Drain thoroughly and spread between clean towels to dry and cool. This non-ignited preparation replaces the historical flambé and does not make the fruit alcohol-free. Dice firm preserves; if softer, use small spoonfuls.
Step 4
Beat the six yolks and four whites lightly together without whipping to peaks. Stir them and the kirsch into the cooled milk. Grease a smooth straight-sided cylindrical mould of about 1.5–2 litres with the cold butter. Cover the base with a layer of prepared dried fruit, then add savoiardi, more fruit and preserves, and more savoiardi, repeating until used.
Step 5
Pour the milk mixture over the layers very slowly so it can soak into the biscuits. Leave headroom and do not force excess liquid into an undersized mould. Stand the mould in a deep roasting tin with hot water halfway up its sides. Bake at 150°C for about 60–85 minutes until set and at least 74°C in the centre; the timing varies with the milk reduction and mould. Rest 10–15 minutes, loosen the edge, turn out carefully and serve warm.
Step 6
For the completely enclosed version, use 140 g savoiardi instead of 100 g. Butter the same mould, line both its base and sides with biscuits, then alternate the remaining biscuits, dried fruit and preserves inside. Pour in the same custard slowly, cook in the same water bath to at least 74°C and unmould warm. Cool leftovers promptly and refrigerate at 4°C or colder within 2 hours; use within 2–3 days.
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