Cabinet pudding

• Sponge fingers, each finger cut into 5 pieces (4 – 2 people) (8 – 4 people) (12 – 6 people)
• Glace cherries, halved (25g – 2 people) (50g – 4 people) (75g – 6 people)
• Currants (12g – 2 people) (25g – 4 people) (35g – 6 people)
• Caster sugar (25g – 2 people) (50g – 4 people) (75g – 6 people)
• Eggs (1 – 2 people) (2 – 4 people) (3 – 6 people)
• Warm milk (100ml – 2 people) (200ml – 4 people) (300ml – 6 people)
• Rum (optional) (2 tbsp – 2 people) (3 tbsp – 4 people) (75ml – 6 people)
• Vanilla extract (½ tsp – 2 people) (1 tsp – 4 people) (11/2 tsp – 6 people)
• Individual 150 ml heatproof pudding basins (2 – 2 people) (4 – 4 people) (6 – 6 people)

2 people = 5 min preparation and 13 min cooking time

4 people = 5 min preparation and 3 min cooking time

6 people = 5 min preparation and 13 min cooking time

Cooking pressure = high

Beat eggs, sugar, milk, rum and vanilla. Fill buttered pudding basins with sponge, cherries and currants. Pour over egg mixture.

Stand for 30 mins. Cover with foil and secure with string. Place 3 or 4 basins in basket with 300 ml water. Cook in batches, if necessary.

Refrigerate cooled puddings for 3 hours. SERVE WITH CREAM!