Cold Cabinet Pudding Recipe

Ingredients for Cold Cabinet Pudding

• ¼ box gelatine or
• 1 tablespoon granulated gelatine
• ¼ cup cold water
• 2 cups scalded milk
• Yolks 3 eggs
• 1/3 cup sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla
• 1 tablespoon brandy
• 5 lady fingers
• 6 macaroons

Instructions

1. Soak gelatine in cold water and add to custard made of milk, eggs, sugar, salt; strain, cool slightly, and flavor.
2. Place a mould in pan of ice-water, decorate with candied cherries and angelica, cover with mixture, added carefully by spoonfuls; when firm, add layer of lady fingers (first soaked in custard), then layer of macaroons (also soaked in custard); repeat, care being taken that each layer is firm before another is added.
3. Garnish, and serve with Cream Sauce I and candied cherries.