Cabinet Pudding No. 1

Ingredients

• 4 muffins English muffins
• 1/2 pint Whole milk
• 1 pint Heavy cream
• 4 Eggs
• 4 Egg yolks
• 1 cupful Granulated sugar
• 1/2 cupful Sliced almonds
• 1 cupful Dried cherries
• 1 cupful Dried apricots
• 1 cupful Dried greengages
• as needed Butter

Instructions

1. 1If using whole dried fruits, chop them to a similar size. Blanch the almonds by pouring boiling water over them until the skins slip off easily, then cut them into shreds.
2. 2Generously butter a pudding mold.
3. 3Cut the English muffins into thin slices. Layer the bottom of the mold with a layer of muffins, then a layer of fruit and almonds, and continue layering until all ingredients are used.
4. 4In a bowl, whisk together the milk, cream, sugar, eggs, and egg yolks until well combined.
5. 5Pour the custard mixture over the ingredients in the mold. Let it stand for at least 30 minutes. Place the mold in a saucepan with boiling water, ensuring the water reaches two-thirds up the side of the mold. Steam for 1 hour.
6. 6Carefully turn the pudding out onto a serving dish and serve with cream sauce.