[5]Boil a pint of cream or milk, with a stick of cinnamon, and some lemon peel, for ten minutes, pour it over a quarter of a pound of Savoy cake, or of sponge biscuits, and, when cold, add two ounces of Jordan almonds scolded and chopped fine.

Rub a mould with butter, line it with buttered paper, lay on the bottom and round the sides some dried cherries, pour in the mixture with six whites of eggs well beaten up added to it, and set the mould in a stewpan of boiling water, for three quarters of an hour.

On serving put round a sauce made with fresh butter flour a little white wine and brandy, and some lemon juice.A reference appears in Benjamin Disraeli's first novel of 1826, Vivian Grey, where the title character teaches the Marquess of Carabas how to eat cabinet pudding with curacao sauce.

[6] In London Belongs to Me Mr Josser complains when his cabinet pudding is served with custard rather than white sauce.

[7] In From the Terrace by John O'Hara (1958), the protagonist Alfred Eaton is served cabinet pudding for dessert after being offered an important job at James D. MacHardie's firm.