Cabinet pudding
Cabinet pudding, also known as Chancellor's pudding or Newcastle pudding, is a traditional English steamed, sweet, moulded pudding made from some combination of bread or sponge cake or similar ingredients in custard, cooked in a mould faced with decorative fruit pieces such as cherries or raisins, served with some form of sweet sauce.Other versions of cabinet pudding might use gelatin and whipped cream. In Mr. Josser complains when his cabinet pudding is served with custard rather than white sauce.
One of the earliest recorded recipes can be found in John Mollard’s 1836 work The Art of Cookery New edition.
