Cabinet Pudding (Chancellor's Pudding)
Cubes of sponge, sultanas and cherries set in a baked vanilla custard, turned out and served with warm apricot sauce.
Made with Victoria sponge base and Egg custard (creme anglaise). Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelMedium
- Costabout £1.02 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make your Victoria sponge and egg custard first (see the base recipes). Heat the oven to 160°C (140°C fan). Grease a 1.2 litre pudding basin or heatproof bowl with the butter.
- 2
Cut the sponge into 2 cm cubes. Mix with the sultanas and cherries and tip into the basin.
- 3
Warm the custard for 3 minutes until just steaming. Beat the eggs in a bowl and whisk in the warm custard. Pour through a sieve over the sponge and press the sponge down gently. Leave to soak for 15 minutes.
3 min - 4
Cover the basin with foil and stand it in a roasting tin. Pour in hot water from the kettle to come halfway up the basin.
- 5
Bake for 40 to 45 minutes, until the custard is set with a slight wobble in the middle. A knife should come out clean. Rest for 10 minutes.
40 min - 6
Warm the jam with the water and lemon juice, then sieve out any lumps. Run a knife round the pudding, turn out onto a plate and pour over the warm apricot sauce.
Tips
- Sieve the egg and custard mixture, as any small lumps of cooked custard will show as pale spots.
- Make sure the pudding has a slight wobble in the centre when done. Overbaking makes it rubbery.
- Serve it with extra warm custard if you like.
Storing and freezing
Keeps in the fridge for up to 2 days. Reheat slices in the microwave until piping hot all the way through. Not suitable for freezing.
Questions
Why is it called cabinet pudding?
It was a classic Victorian pudding and is also known as Chancellor's pudding. The origin of both names is debated, so use whichever you prefer.
Can I make it without the eggs?
No. The extra eggs are what set the custard so it can be turned out. The base custard on its own would stay runny.
Can I use other dried fruit?
Yes. Raisins, currants or chopped dried apricots work well in place of the sultanas. Soak very dry fruit in warm water for 10 minutes and drain before using.
More made with victoria sponge base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
