Name: 如何製作內閣布丁--維多利亞式方法 (How to Make Cabinet Pudding — The Victorian Way)
Uploaded: 2025-10-16T18:20:59.000Z
Duration: 10 min 10 s

Today you find me making a cabinet pudding.

It is a popular pudding made from stale sponge cake and preserved fruits and so is ideal for the hungry months between March and May when for a lot of people there isn't much fresh produce around.

這是一種用剩餘的海綿蛋糕和蜜餞水果做成的受歡迎布丁，非常適合三月到五月這段期間，很多人沒有太多新鮮蔬果的時候。

For this recipe you will need preserved cherries, angelica, candied peel and ginger sponge cake, macaroons, milk or cream, sugar, eggs and brandy.

這個食譜你需要蜜餞櫻桃、歐白芷、糖漬果皮和薑味海綿蛋糕、馬卡龍、牛奶或鮮奶油、糖、雞蛋和白蘭地。

What elevates it to a dish suitable for a family luncheon is the decoration.

讓它成為適閤家庭午餐的菜餚，關鍵在於裝飾。

So I'm going to start by working on the preserved ginger, angelica, candied peel and cherries.

所以我會先處理蜜餞薑、歐白芷、糖漬果皮和櫻桃。

I'm going to slice them and cut them into shapes suitable for my mold.

我會把它們切片，然後切成適合我模具的形狀。

Cabinet pudding is a custard pudding, a bit like bread and butter pudding, but

櫥櫃布丁是一種蛋奶糊布丁，有點像麵包奶油布丁，但是

more suitable to a middle class or upper class household.

Like all popular puddings, it has many names.

就像所有受歡迎的布丁一樣，它有很多名字。

Newcastle pudding, Diplomats Pudding, Chancellor's Pudding or sponge cake pudding.

紐卡斯爾布丁、外交官布丁、總理布丁或海綿蛋糕布丁。

But more often than not it is called cabinet pudding.

但最常見的還是叫做櫥櫃布丁。

This is an ideal recipe for this time of year as it uses ingredients from the pantry, such as these preserved fruits made by Mrs.

這個食譜非常適合這個時節，因為它使用了食品儲藏室裡的食材，像是這些去年 Warwick 太太做的蜜餞水果。

Or as a case for the ginger from the grocer.

我相信這個罐子是來自劍橋一家義大利的倉庫。

I believe this jar can came from an Italian warehouse in Cambridge.

我總是偏好購買西印度薑，而不是中國的薑。

I always prefer to buy West Indies ginger over ginger from China.

我認為一定要買英國薑，牙買加薑也非常棒。

I think it's important to always buy British and Jamaican ginger is very good.

Now it's time for me to slice the sponge cake to fill my mold.

現在我要切海綿蛋糕來填滿我的模型了。

A fatless Savoy will do, or you could use one with butter.

無油薩伏伊蛋糕就可以了，或者你也可以用有奶油的。

這個蛋糕很適合，因為它有點乾。

If they'd eaten none of it then I would have reused it to make a tipsy cake.

如果他們那時候根本沒吃，我就會用它來做微醺蛋糕。

But as they have eaten some, I think it will do nicely.

但因為他們吃了一些，我覺得這樣剛剛好。

You might be tempted to buy a sponge cake, but I would advise against this.

你可能會想買現成的海綿蛋糕，但我會建議不要這樣做。

A good cook should be able to make a light sponge cake without thinking about it and so the practice will set you in good stead.

一個好的廚師應該能不假思索地做出鬆軟的海綿蛋糕，所以練習會讓你受益良多。

Sponge cake is the basis for many other cakes, so it's worth getting it right.

海綿蛋糕是許多其他蛋糕的基礎，所以把它做好是值得的。

It's simply eggs, milk, sugar and I've asked her to add a little of the syrup from the preserved ginger.

裡面只有雞蛋、牛奶、糖，我請她加了一點蜜餞薑的糖漿。

Making custard sauce is not an easy thing to do if you're not used to it, especially if you're making the custard that most English people like, which is very thick.

如果你不習慣的話，做蛋奶醬並不是件容易的事，特別是如果你要做的是大多數英國人喜歡的那種非常濃稠的蛋奶醬。

Some people use custard powder or add a tablespoon to their custard sauce.

有些人會用蛋奶粉，或是加一湯匙到他們的蛋奶醬裡。

But you should only really do such things if you have permission from your household to make the shortcuts.

但你真的應該只在你得到家庭許可時，才能這樣做捷徑。

I have known people get sacked for such things.

我認識有人因為這種事被開除。

I'm now going to add the brandy and set it aside to cool.

我現在要加入白蘭地，然後放涼。

Now it's time to put the pudding together.

現在是時候把布丁組合起來了。

I'm going to start by lining the mould thickly with butter so the preserved fruit will stick to the edges in a fancy pattern.

我會先用奶油把模型厚厚地鋪滿，這樣蜜餞水果就會以精緻圖案黏在邊緣。

Then I will layer in my cake and my biscuits.

It's important for all cooks to have lots of different uses for all sorts of foods that are slightly past their best.

對所有廚師來說，能靈活運用各種有點過熟的食材，是很重要的。

Even in a wealthy household like this, there is no excuse for good foods to be sent out to the pigs when there might still be a use for them.

即使是在像這樣富裕的家庭，也沒有理由把好食材餵豬，明明還有其他用途。

Especially when it comes to cake and biscuits.

Sugar is cheaper nowadays after the tax cut six years ago.

六年前減稅後，糖現在比較便宜了。

Yes, it's about the time, the labour and the fuel.

是的，還關乎時間、勞力和燃料。

With all these bad harvests we've had recently, it's our duty not to waste food.

考量到我們最近經歷了這麼多次歉收，不浪費食物是我們的責任。

Now all is left is for me to add the custard, allowing it to soak right down to the bottom.

現在我只要加入蛋奶醬，讓它完全滲透到底部。

I like this recipe because you can make it at any time of the year.

我喜歡這個食譜，因為一年四季都可以做。

Here at Audley End House, we don't experience the hunger gap because Mr.

在奧德利恩德宅邸，我們不會經歷食物短缺的問題，因為 Vert 先生和他的團隊為我們提供新鮮的蔬果。

Vert and his team provide us with fresh fruit and vegetables.

我想佈雷布魯克勳爵和夫人可能不太想依照季節用餐。

I don't think Lord and Lady Braybrooke would like to eat according to the seasons.

那樣會很乏味，也無法展現他們的財富。

It would be very tedious and not a good way to show off their wealth.

不過，有時候蜜餞水果會更合適。

However, sometimes preserved fruits are more suitable.

現在，我要用一張牛皮紙蓋住，然後再蓋一塊布，讓它蒸大約一小時。

Now, I'm going to cover this with a piece of brown paper and then a cloth and I'm going to let it steam for about an hour.

我的布丁做好了，接下來我只需要把它倒出來。

Now that my pudding is done, all it needs for me to do is to turn it out.

相當濕潤，所以我想我不會加醬。

Is quite moist, so I don't think I'll add a sauce.

A perfect way to use up stale cake with preserved fruits.

這是利用過期蛋糕和蜜餞水果的好方法。