How to Make Cabinet Pudding - The Victorian Way
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- เผยแพร่เมื่อ 17 มิ.ย. 2024
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Mrs Crocombe is back in the kitchen, today preparing a steamed pudding which makes use of stale sponge cake by freshening it up with preserved fruit. This dish is ideal for the "hungry months" between March and May when, in the Victorian period, there was little fresh produce available for many people.
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INGREDIENTS
For this recipe, you will need...
• Dried of glacé cherries
• Candied angelica
• Candied peel and stem ginger
• A 115g / 4oz sponge cake, which may be stale
• 115g / 4oz amaretti biscuits or macaroons
• 450ml / 16oz full fat milk or single cream
• 85g / 3oz sugar
• 5 small egg yolks and 2 whites
• 55ml / 2oz brandy
METHOD
You will need a plain mould for this, to hold 1-2 UK pints. A pudding basin is ideal, but a charlotte mould also works.
1. Prepare your decoration by slicing the ginger into rounds (or stamping into shapes), cutting the angelica to fit your mould and cutting the peel, if using, as suits.
2. Slice your sponge cake to fit the mould as well.
3. Next, prepare a custard by heating the milk in a pan with the sugar and flavourings and pouring it onto the lightly beaten eggs. Put this back into the pan and cook over a low heat until it thickens slightly. Do not scramble the eggs! Alternatively, if you are an unconfident custard maker, put all of the custard ingredients into a pan along with the cornflour, and heat, whisking or stirring with a spatula, until it thickens.
4. Add the brandy and set aside to cool (if it is a warm day, stand the pan in some cold water to speed things along)
5. Grease your mould very well. Now decorate with your prepared candied items, sticking everything firmly into the butter but ensuring that your decoration only comes ¾ of the way up the sides.
6. Carefully place a layer of sponge cake in the bottom of the mould, on top of the decoration, pressing firmly. Now add a layer of biscuits, then cake, then biscuits, and repeat until the mould is ¾ full. Press well.
7. Carefully pour in the hopefully fairly cool custard and allow it to seep to the bottom of the mould, adding more gradually until the mould is full. Put a greased piece of paper on top, then tie on a pudding cloth to keep in in place (you can also use a saucer).
8. Lower the basin into a pan of boiling water, which should come about 2/3 way up the mould. Put a lid on the pan and steam for around an hour, keeping the water at a gentle simmer rather than a rolling boil.
9. Remove from the water when done and turn out. Serve with wine sauce, if wanted - though the pudding should be moist enough on its own.
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Hello everyone. We hope you enjoy your visit to Mrs Crocombe's kitchen! Here are the answers to some questions you may have about this recipe, from food historian Dr Annie Gray:
• Isn't this just bread and butter pudding?
Essentially, yes, or at least it comes from the same imperative, to use up stale baked goods in an easy and economical way. There are lots of recipes for similar puddings, with loads of different names, but this is the one Mrs Crocombe would have known best.
• What exactly is a British pudding anyway?
The British definition of a pudding is much, much broader than the modern American one (though the American definition in 1881 would have been much more like the British one for the two cuisines were not yet as divided as they are now). In the US puddings are almost always a variation on the theme of custard. In Britain puddings can be sweet or savoury (e.g. summer pudding vs steak and kidney), boiled or baked, and in the past the category also included sausages, dumplings, and toad-in-the-hole. Nowadays the term is also used as a genetic one for sweets (as in desserts or, as you'll occasionally hear, afters). This, therefore, is a pudding, but then so is spotted dick and toad in the hole. We don't make the rules, sorry.
• Why does Mrs Crocombe claim Jamaican ginger is British?
In 1881 the British Empire was at its peak, encompassing India, Australia, New Zealand, Hong Kong, Guyana, Jamaica, and Barbados, among others. The ‘scramble for Africa’ was also well underway. Many countries under British rule were used to supply food that otherwise had to be imported from places not controlled by the British. Ginger was planted in Jamaica by the Spanish in around 1525, and continued to be a major export when the British took over. Until Emancipation in 1838, it was produced by enslaved people working in horrific conditions. By Mrs Crocombe’s time, slavery had been abolished everywhere except Cuba and Brazil. The British had reframed the Empire as part of Britain and encouraged people to buy Imperial products as a way of demonstrating patriotism - this would reach its peak between the two world wars, but even in 1881 the definition of British, at least for economic purposes, was quite a lot wider than strict geography would suggest.
• What's an Italian Warehouse?
Italian Warehouses started life in the 18th century as shops kept by (usually) Italian merchants selling luxury foods (mainly, but not exclusively Italian) to the elites. By the 1880s the term was more generic, and the shops tended to sell a wider range of slightly upmarket goods to the middle classes and above - they were really just a type of grocer. They sold lots of things in bottles and jars, such as sauces and oils (olive, especially), but also fresh produce such as parmesan cheese and citrus fruit.
• Can I just use custard power?
You could, but don't make it according to the packet or it'll be a little bit too thick. If you are a nervous custard maker your best bet is to make a custard sauce as Mrs Crocombe does here, and add a tablespoon of custard powder. It's an acceptable Victorian cheat (maybe not for Mrs Crocombe), as Alfred Bird invented custard powder in 1837 so that his wife, who were allergic to eggs, could still enjoy the glories of custard. It was commercialised in the 1840s.
A small typo - I think you mean "generic", not "genetic".
Question did the Servants have their own washroom ?
I see it in your recipes all the time but what is angelica? I couldn't find a decent answer when I tried looking it up
Dr. Gray, do you have any insight into why angelica stopped being a popular herb? I've seen it in a number of these videos, but I've never seen it in modern recipes or restaurants. What happened to it?
@austinwhitley9106 it's the stalk of an herb in the parsley family. At least, that's what came up when I googled it.
Would Mrs Crocombe be kind enough to teach us how to preserve fruits the victorian way? It is a skill we have sadly lost, and one which would be most useful.
That would make a wonderful episode. I would so like that!
Yes!
I don't know where you live, but preserving fruit is common place where I live. To produce the type used in this recipe, you gently cook prepared fruit in a light syrup and bottle them, or you can use a thicker syrup, drain, allow to dry, and, if required, dust with sugar.
Good question! Preserving was in fact in Mrs Warwick the Housekeeper's domain, rather than Mrs Crocombe's. Perhaps we'll see if she's available and can spare us some time from her busy schedule. 👀
uhh that would be great to learn! good idea ^^
Mrs C hesitated when putting in the brandy - then thought 'darn Lady Braybrooke is an old soak, she'd like much more'
😂😂😂😂😂😂😂
"two shots of vodka" (falls off a flight of stairs)
I love that ,old soak for alcoholic. Hilarious
'Just a little splash more...' 😅
She took the same approach Sandra Lee has when pouring "two shots"
I personally would be absolutely mortified if I was to be “sacked” from my employer for using a custard powder shortcut without permission. I understand the last maid who did this was publicly shamed and could never find work again. Oh the humanity!
But what about her employers? Would they ever live down the shame of an employee doing something so disgraceful?
I had heard rumour, she had been taking salt home from the kitchen as well
@@Black.Rabbit_ 😲 She should be severely punished for her impudence!
@@Black.Rabbit_I heard other rumors that she withheld some of the herb butter made by other the maid for her own bread...
She ended her days in the workhouse 😢🇺🇸
MaryAnn got a "very nice" @ 4:20. She must be thrilled!
High praise, indeed 😉
I know that was a shock, wasn't it. At least MaryAnne is starting to get better. However, I am wondering if her tea cakes have improved yet or not lol.
OH MY GOD
@@raraavis7782 ...was that a pun in reference to the time stamp? 😀
Still trying to get my head around cake lasting long enough to go stale . . . But yes Mrs Crocombe, we shouldn't waste food.
You have to remember the family doesn't sneak down to the kitchen for a snack and cakes that have already been cut aren't brought back to the table. Except, apparently, Queen Elizabeth's chocolate birthday cake, which she wanted every slice of.
I thought the staff ate the family leftovers…. So even I thought, how could any cake still be left over to go stale?
@@PositivelyPresent1it may have been left to go stale deliberately (ect it wasn’t given to the staff) in the same way we might leave bread to ry to make bread crumbs.
lol yes cake doesnt last that long in my house and i make sponge cake angelfood cake etc from scratch i would give this a go though my guys are custard lovers
I can’t imagine cake was as yummy as it is today anyhoo. Today it’s very high in sugar and generously frosted.
It's gobsmacking how much knowledge a person in Mrs. Crocombe's position needed to have.
and skill given that knowledge alone doesn't get the cake baked. :)
“Buy British “ 😂😂
Which you could back then. Jamaica etc were under the British Empire
I love how even Mrs "You shouldn't buy a sponge cake you should be able to make one easily" Crocombe doesn't actually have any judgement about people using Bird's for their custard, just a warning to make sure that your employer is ok with you doing so.
Well, the original point of Bird's was that it is egg-free, so some households might need to use it. And I've watched enough Great British Bake Off to know that sponge cakes are a lot more reliable than custards!
@@margotmolander5083most custard you buy is egg free. Tinned custard is and carton custard.
Our favorite lady throwing more shade than a shade tree. Love Mrs. Crocombe.
I would love a "Basics with Mrs Crocombe" series so much!
What a great idea. I second this!
Yes! But I’d need a shopping list for materials as well please.
Oooh great idea. Victorian Kitchen terms/tour, perhaps? How to preserve fruits?
Yes! That’s a great idea!
@seantodd8875 I can just see it now... the tour group arrives... we're so excited to be there... Mrs. C walks in & handouts the name tags... they all read "Mary Ann". The tears begin. 😅😅😅
Imagine Mrs Crocombe in a modern grocery store, fresh produce year round, and then seeing subpar sponge cakes and custard powders of all sorts of flavors.
I feel while she’d be amazed she’d be rather disappointed on how some foods have been mass produced. Losing its quality and no doubt being extremely artificial for her. Fruit all year round is amazing but even now many recommend not to buy them out of season due to the lack of genuine good quality. I feel like she’d only buy in season fruits. Probably even avoid some due to being unfamiliar. Just my opinion though. Yet there is no doubt she’d still be amazed.
NOTHING has made me click a video faster than the smiling face of my favourite Victorian Cook
Angelicur, saurce, snark about a knowing how to make a sponge, and a sacking! We are truly blessed.
Mary Ann finally got a "very nice"! Good job, girl!
After witnessing the mrs. Crocombe parody from Novympia, i'm much more perceptive of the condescending social hints 😂
@ianos88 - I absolutely LOVE that parody. It is the sorce of a lot of enjoyment.
Still a iconic video
One of my favorite TH-cam videos ever.
In the live chat, someone asked why it is called cabinet pudding. The all-knowing google didn't say, but as I am not British (even by 1800's standards) my guess would be cabinet refers to stored, on-hand, ingredients similar to how I would say it was made with pantry ingredients. However, the Great British Bake-off says it was originally called Chancellor's pudding in French but doesn't give a reason why.
Could also refer to a cabinet of advisors - which would put the name in the same territory as Diplomat's Pudding et al.
I like that explanation! :)
Wake up everyone!!! Mrs. Crocombe is back!!!
I was pleased to see Mrs Crocombe’s efforts to make a pretty pattern with the dried fruits almost wasted. This wasn’t because I wish any malice, but because it is what would happen to me.
It did seem like a waste. I would almost rather chop them up and sprinkle them between the layers. Those were awfully big pieces of ginger and angelica.
Mrs. Crocombe complimented Jamaican ginger! 😮 Jamaica, big up yourself! 😂 🇯🇲
I just thought that was a clever way of reminding everyone that Jamaica used to be a British colony. 😝
Luckily for me, since I'm the head of my household, I'm allowed any shortcut I so wish. I think I might buy the cake AND use powdered custard 😎😎😂
But can you bare the look of judgement from Mrs. Crocombe ?
So daring!
4:45 Nothing gets past Mrs. Crocombe. Short cuts will lead to your job cut short.
Yea, Mrs. Crocombe our heroine!! Now I want to see her make a Tipsy Cake.
Without her getting tipsy 🤣
Mrs C: You might be tempted to buy a sponge cake...
Me (says): Who? Me? Never, Mrs C!
Me (thinks): How did you know? Are you psychic?
Just in time! I have a stale sponge cake that I've been wondering what to do with.
Trifle yum yum ! Much less trouble.
Every day is brighter when Mrs Crocombe releases a new video.
I so wholeheartedly agree!!!
I've missed her so. Would love a show of her. Needs to be on the BBC and also shown in the US.❤
I highly doubt te real Mrs. Crocombes Kitchen was ever so calm and stylish ;) So kudos to the person behind the camera, the editor and as always the wonderful Ms Hipperson! You provide the perfect antidote when the day gets hectic and noisy, please don´t ever stop! And thank you for the additional information in the comment section, I can´t believe I only found out about this today :( Greetings from Germany
It’s fascinating to see how people can repurpose leftovers, and how it was done by the Victorians.
Love learning from the staff of Audrey End! Thanks to everyone who makes this possible!
For spring and summer, Mrs. Crocombe will provide us some nice shade.
My savage Mrs.Crocombe ♡
How I miss her and I'm happy when she is here at last!
People were sacked over custard... What? 😂😂😂😂
Not over the custard per se. Being able to make a custard sauce - or a sponge cake - from the base ingredients without the use of store-bought mixes or powders was a basic skill. If a cook stated on her resume that she had such skills, but didn't, then she was taking a position to which she wasn't entitled. Remember, Cook was one of the senior members of a house's staff.
A good cook was also expected to be a hard worker and have attention to detail. Using a shortcut for such a basic task implies laziness, and a slipshod approach to her work.
Another factor might be company. A meal with guests is a statement about the standing of the host. Store-bought sponge cake or custard sauce made with powder would be noticed, remarked on (either to the host or - worse! - to others afterwards. "We had a very nice lunch, but I do believe the sauce was made with custard powder." 😳). The cook, when her employers found out, would have to be sacked, and that immediately, for them to be able to be part of society at that level.
Not Mrs. Crocombe back to bring us some shade in this heat! 😂 So happy to see her! ❤
Two recipes from Mrs. Crocombe in one month is such a great treat. God bless her. ☺️🙏
What? There's another one? I'm off to watch 😊
Candied angelica is beautiful. 💚
Yes. I bought some on the internet about 5 years ago and used it sparingly since. I've still got a stalk of it left. It's lovely and sticky when I open it and cut little strips of to add to family trifles.
I always get asked, 'What's those bits of green in the trifle, granddad?'
I always picture the family sitting in the parlor behind the wall, doing activities while awaiting their meal.
Isn't it just the couple left in the house? I remember the children have already moved out.
I love ❤ how Mrs. Crocombe tied the pudding. 🍮
Hello from California! It's always a good day with mrs Crocombe. The pudding sounds delicious, but can't get my head around that anyone would have stale sponge cake.😅
It was oddly satisfying when Mrs. Crocombe cut the stale sponge cake
Yes.
Never miss a chance to watch Mrs Crocombe cook!
It is soo wonderful to see Mrs. Crocombe again!! And a big Thank you @EnglishHeritage for the background information!
This is just the Victorian version of 'kitchen sink' foods thats so cool
"I'll set it aside to cool." _(pushes it literally a few inches to the side)_
While still assembled over the hot water of the double boiler. It was still steaming when she poured the custard. Movie magic.
Good morning, Mrs. Crocombe and everyone else. It's been "a day" already. I needed a smile, & here you are. Thank you. 😊
Using butter as glue to help the fruit stick to the sides of the bowl . Mrs. Crocombe is my hero !!!
Now I need Mrs. Crocombe to teach me how to make sponge cake and ask Mrs. Warwick for her candied fruits method!
I woke up early in California and here it was.
A wonderful present to start the day.
I'm so glad they continued this presentation method.
History through cooking.
Mrs Crocombe is here all is well in the world 🥰
I can’t describe the level of happiness I feel when I see the notification for a new Mrs. Crocombe video! Thank you English Heritage ❤️
I've been watching this actor for years on this channel and she always is my comfort. She seriously needs her own channel or show at this point!
I rarely find the food appetizing, but this is still one of the best cooking shows today.
‘Italian warehouses’ sound a bit like what we would call a continental delicatessen these days. I love the bit of history along with the cooking.
I am a Puerto Rican woman in Florida who had never been to Britain. But these videos still bring me so much peace. It’s like therapy. Thank you, Mrs Crocombe ❤
OMG SAME!!! (But I have been to Britain). ❤❤❤
Stale cake? I didn't know cake ever lasted long enough to grow stale.
Any day we hear from Mrs Crocombe is a good day!
Mrs Crocombe is back!!!
And because this is a cabinet pudding, we are going to add some cupboard door handles.
The cabinet referred to is the political one, not the wooden thing in your kitchen.
A new Mrs. Crocombe video is a great way to start the day!
"Very nice "...that custard must be fantastic! I'm glad Mary Anne is coming on so well!
Your cabinet pudding looks lovely, Mrs. Crocombe. 👍❤ I'd be pleased to sample it.
I love Mrs.Crocombe ♥️ I really feel transported into the Victorian era, her homemade recipes feel warm for the heart
Oh, the shade... LOVE Mrs. Crocumbe!
Always when Ms. C says “Ah good to see you” I always think you know it’s nice to see you too. Love this little show
These videos bring me such comfort
I bought How to Cook the Victorian Way featuring Mrs Crocombe. I highly recommend it. Not only doest it have the Victorian recipes but the same ones for making it today. Plus a lot of info on the real Mrs. Crocombe.
Every time I see that you post another video, it warms my heart
Nice to see more uploads lately
I like how when Mrs.C said that a good cook should be able to whip up a sponge cake without thinking about it I was just like “you know what? You’re absolutely right.” And now I’m going to be learning how to make sponge cake once I’m not buried under cat.
I really love the little cultural details that mrs crocombe throws in every now and then!! This one featured interesting commentary on food insecurity and food waste. Love it!
Every time I watch one of those videos I want to try candied angelica. I am living in Germany and had never heard of it before seeing it in one of these videos and have never seen it in a store, but it looks delicious.
That looks really tasty. I have one query, though. What is stale sponge cake? I've never come across it in my house 😉
This makes being incarnated upon the earth all worthwhile, with love and appreciation from the Australias😁
Always a great pleasure to see you in my feed Mrs. Crocombe! I can tell you that you'll never be sacked for using a custard powder! Perish the thought.
Always love a Mrs Crocombe video!
I love this style of channel. I've always been fascinated by past eras. History. Culture. Gastronomy.
Traditions of those times.Thank you for Sharing.
You might like Tasting History with Max Miller - if you haven't heard of it by now - it's wonderful.
@@SilverBrumby165 Good afternoon. Tasting History with Max Miller, and also Townsends.These are also ones I follow and they are very interesting.
Wonderful as always.
Yay, Mrs C! Love these segments so much 🎉❤
Always lovely to see a new video pop up - just in time to make my day!
Looks amazing. Thank you for another wonderful video.
Was so happy to see a new video from Mrs. Crocombe!
i was LITERALLY just thinking abt this series yesterday, so excited it’s come across my feed again🩶🩶🩶
what a great day it becomes when Mrs Crocombe blesses our feed
Thanks for the background information, very informative!
Happy to see a new recipe with Mrs. Crocombe ❤️🔥
So happy to see Mrs. Crocombe!
Speaking from well into the future, Mrs Crocombe, I agree that it IS our duty not to waste food! Beautiful pudding made from what might've ended up as pig-slop!
Sending you love from New England, USA.
Thank you for these videos! I love learning about different foods and customs of the time from Mrs. Crocombe, as well as your food historian!😊
You're back!!! Missed you! 💖
Absolutely fabulous! Always enchanting! Congratulations!
Ooo yay! Yet another lovely recipe!
It's always comforting to bask in the warmth of Mrs Crocombe's shade.
Absolutely Awesome story thank you for sharing this with us ❤❤
Hooray! Mrs Crocombe is cooking again😊😊😊😊😊😊❤❤❤❤❤❤❤❤
Thank you for making my day Mrs. Crocombe!
A lovely puddin’. Thank you English Heritage.
Omg I love that you guys are still making videos! ❤
Mrs. Crocombe, it is always a pleasure to see you again!
Just saw the Victorian Sandwich video from 7 years ago and this most recent update!
It’s incredible for the crew and actresses + actors journeys throughout the years - you can see the set is still almost exactly the same but the lighting and overall camera angles are just getting a lot better 🎉
Thank you for your incredible work!!!
I love Mrs. Crocombe's kitchen ❤❤❤
Cupboard pudding, drawer pudding, wardrobe pudding. 😂❤ Sorry, I'm feeling cheeky!
And, of course, the Dutch-oven pudding. 🔥 🔥
I always look forward to a new video!