An alternative name for Cabinet Pudding (Eaton 1822, Kitchiner 1845), or, in Williamson 1862 a steamed sponge pudding with almond essence, served with butter and wine sauce.

Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

NEWCASTLE PUDDING. Butter a half melon mould or quart basin, stick it all round with dried cherries or fine raisins, and fill it up with custard and layers of thin bread and butter. Boil or steam it an hour and a half.