Ponding a la Cannelle

Ingredients

• 1 pint milk
• 3 oz. sponge biscuits
• 4 eggs
• 1/2 lb. caster sugar
• 1/2 lb. ground almonds
• an inch of cinnamon
• 4 oz. ground cinnamon
• 2 oz. butter
• 1 tablespoonful flour

Method

1. 1

   Put the milk and cinnamon into a stewpan on the fire and bring to the boil; break up the sponge biscuits, put them in a basin, and strain the milk over when boiling.

2. 2

   Cream 1.5 oz. butter with the sugar, add the yolks of eggs, one at a time, stir in the almonds and a pinch of grated nutmeg.

3. 3

   Beat the whites of eggs to a stiff froth; stir the biscuit mixture into the preparation of eggs, adding slowly the whites of egg and a tablespoonful of sifted flour.

4. 4

   Butter a pudding-mould, sprinkle well with bread-crumbs, fill three-parts full with the above, and bake for three-quarters of an hour in a moderately heated oven.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 429. The excerpt below is the record exactly as published.

Ponding a la Cannelle. — J pint milk, 3 oz. sponge biscuits, 4 eggs, \ lb. caster sugar, J lb. ground almonds, an inch of cinnamon or 4 oz. ground cinnamon, 2 oz. butter, grated nutmeg, 1 tablespoonful flour

Cook this with the app: pantry check, scaling, and the assistant.