Ponding a la St. Jean

Ingredients

• £ lb. chopped suet
• ½ lb. preserved pine-apple
• 2 oz. preserved ginger
• ½ lb. glace pears
• 8 oz. soft bread-crumbs
• ½ lb. sponge-cake crumbs
• 1 lemon
• ½ glass Madeira
• ½ glass St. James's rum
• 5 eggs
• 2 oz. caster sugar
• ½ gill milk or cream

Method

1. 1

   Have ready the suet finely chopped, the pine-apple cut into small dice, ginger and pears chopped finely, and put into a basin with the cake and bread-crumbs.

2. 2

   Moisten with the wine, rum, and juice of the lemon, add the sugar and the rind of half a lemon, finely chopped.

3. 3

   Beat up the eggs thoroughly, and mix with the above.

4. 4

   Butter a pudding-mould, dust with flour, pour in the preparation, tie over with a buttered paper or cloth, and steam from two to three hours.

5. 5

   Remove the paper or cloth, turn out on a hot dish, and serve with sauce sabayon.

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.

2 oz. caster sugar, \ gill rum, 1 teaspoonful finely -chopped lemon-rind. Soak the crumbs in the milk for half an hour, drain off the superfluous milk, and put the crumbs in a stewpan ; add two ounces of butter, and stir over the fire until thoroughly hot. Let cool a little, then add the sugar, the yolks of eggs, lemon-rind, sultanas, jam, and rum. Mix. well, beat up the whites of eggs to a stiff froth, and mix in gradually. Butter the pudding-mould, pour in the mixture, cover with a buttered paper, stand it in a stewpan three- parts full of boiling water, let it come to the boil, and bake in the oven for an hour and a half. Turn out on a hot dish, and serve with a sabayon au rhum. 1575. 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. Butter a plain charlotte mould, decorate the bottom with halves of cherries and .strips of angelica. Blanch, peel, shred, and bake the almonds a light brown colour. Sprinkle the sides of the mould with 506 THE NEW GENTUIiY COOKERY BOOK these, then fill it with alternate layers of slices of sponge cakes, macaroons, and ratafias. Beat up the eggs, mix with the milk, cream, and wine, flavour with vanilla. Pour this into the mould, cover with buttered paper, and let it stand for about an hour. Steam for two hours, turn out on a hot dish, and serve with German sauce or fruit syrup. This pudding is exceedingly nice served cold, in which case it should be garnished with more fruit, and. sent to table with a border of whipped sweetened cream dressed round the base of the pudding. 1576. Ponding a la Schiller. — Prepare about twelve thin pancakes made in the usual manner. Line a cylindrical-shaped mould, well buttered, with a layer of pancakes. Cover one side of the remainder of pancakes with raspberry jam or apricot marmalade, roll up each, and cut into inch pieces, and range them in the mould as neatly as possible, with halves of cherries or apricots laid in between the rows of pancakes. Mix five yolks of eggs with a pint of milk, add three to four ounces of caster sugar, half a teaspoonful of vanilla essence ; pour into the mould, stand the mould in a saute-pan with boiling water, cover with buttered paper, and finish cooking in the oven. It will take about forty-five minutes to cook. When done turn out. Coat the whole with apricot marmalade, and send to table with some kind of custard or other light sweet sauce. 1577. Ponding a la St. Jean. — £ lb. chopped suet, ^ lb. preserved pine-apple, 2 oz. preserved ginger, \ lb. glace pears, 8 oz. soft bread-crumbs , ^ lb. sponge-cake crumbs, 1 lemon, ^ glass Madeira, ^ glass St. James's rum, 5 eggs, 2 oz,. caster sugar, \ gill milk or cream.

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