Ponding a la Saxon

Ingredients

• 4 sponge cakes
• 6 macaroons
• a handful of ratafias
• 4 eggs
• 1 pint of milk
• 1 glass of sherry
• 2 oz. almonds
• 1 gill cream
• a few glace cherries
• angelica
• a few drops vanilla essence

Method

1. 1

   Butter a plain charlotte mould, decorate the bottom with halves of cherries and strips of angelica.

2. 2

   Blanch, peel, shred, and bake the almonds a light brown colour.

3. 3

   Sprinkle the sides of the mould with these, then fill it with alternate layers of slices of sponge cakes, macaroons, and ratafias.

4. 4

   Beat up the eggs, mix with the milk, cream, and wine, flavour with vanilla.

5. 5

   Pour this into the mould, cover with buttered paper, and let it stand for about an hour.

6. 6

   Steam for two hours, turn out on a hot dish, and serve with German sauce or fruit syrup.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 432. The excerpt below is the record exactly as published.

Ponding a la Saxon. — 4 sponge cakes, 6 macaroons, a handful of ratafias, 4 eggs, ^ pint of milk, 1 glass of sherry, 2 oz. almonds, 1 gill cream, a few glace cherries, angelica, a few drops vanilla essence

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