Ponding à la Wellington
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 433. The excerpt below is the record exactly as published.
Ponding d la Wellington . 4 oz. finely chopped beef suet, 4 oz. flour, 4 oz. brotvn bread-crumbs, 4oz. sultanas, 1 oz. finely chopped candied orange peel, 4 oz. caster sugar, 1 tablespoonful caramel, 5 eggs, 1 teaspoonful ground cinnamon, 1 small glass Marsala or sherry, 1 gill milk, chestnut puree for garnish, apricot sauce (No. 382). Mix all the dry ingredients in a basin, add the caramel and the eggs, one at a time, moisten with sufficient milk to produce a light consistency, add the wine and a pinch of grated nutmeg, and mix the whole well. Fill up a well-buttered border-mould, cover it with buttered paper, and steam for about three hours. Meanwhile prepare the chestnut puree, flavour it well with cream, vanilla, and sweeten to taste. Unmould the border on a hot dish, pile the puree in the centre of the dish, pour round the apricot sauce, and serve hot. 1580. Ponding mix Cerises (Cherry Pudding).— I lb. best cooking cherries, 6 oz. loaf sugar, an inch cinnamon, 1 gill cream, 3 oz. flour, 2 oz. caster sugar, 4 eggs, the rind of ^ lemon, a pinch of salt, a little butter, £ gill milk. Stone the cherries by means of a wooden skewer or a bent piece of wire, put them in a stewpan with the sugar, cinnamon, and enough water to cover, cook until tender, and allow to cool. Mix the flour with a little milk and a pinch of salt, boil up the cream, and mix both together ; add the caster sugar, and stir over the fire until the mixture becomes smooth and leaves the stewpan clean. When cool add the grated rind of half a lemon, separate the yolks from the whites of eggs, and work in the yolks, one at a time. Beat up the whites to a stiff froth, and mix carefully. Butter a pudding-mould, garnish the bottom with a layer of cherries, and fill up alternately with a layer of the prepared mixture and the cherries ; cover with a buttered paper, and bake in a moderately heated oven for about half an hour. Turn out on a hot dish, and serve with a suitable fruit syrup. 1581. Ponding an Chocolat . — ^ lb. chocolate, % pint milk, 1 oz. caster sugar, 2 oz. butter, 2 oz. flour, 2 oz. cake-crumbs, 4 eggs, i teaspoonful of vanilla essence. Break up the chocolate, put it with the milk in a stewpan, and boil up. Melt the butter, stir in the flour, cook a little without taking colour, add the cake-crumbs, moisten with milk, stir over the fire until it becomes thick and leaves the sides of the pan per- fectly clean. Let the mixture get cool, then work the egg-yolks in one by one. Whisk the whites of eggs to a stiff froth, add this as well as the vanilla essence to the preparation, pour into a well- buttered plain mould, cover with a piece of buttered paper, and steam 508 THE NEW CENTURY COOKERY BOOK for an hour and a half, or bake for one hour in a moderately heated oven. Turn out on a hot dish, and serve with chocolate sauce. 1582. Ponding au Clio col at meringue. — 1 pint milk, 8 eggs, 2 oz. corn-flour, 3 oz. chocolate, vanilla essence, 3 oz. caster sugar. Mix the corn-flour with a little cold milk. Boil the remainder of the milk vith the chocolate and about two ounces of sugar. Stir in the corn-flour and work over the fire until it thickens, cook for about ten minutes, then stir in the yolks of two eggs and one whole egg. Add the vanilla essence and beat all. Have ready a well-buttered pudding or cake tin, pour in the mixture, and cook in a moderate oven in a bain-marie or otherwise. It will take about forty-five minutes to steam, or half an hour to bake. Beat the remaining two whites of eggs to a stiff froth, mix with the sugar left over, add a little vanilla essence or vanilla sugar to flavour. When the pudding is done turn out on a dish, let cool a little, cover quickly with the froth of whites of egg &c., dredge with sugar, and bake in a moderate oven for about ten minutes longer. A few shredded almonds may be stuck in the pudding before it is sent to table. 1583. Ponding aux Macrons { Chestnut Pudding).— Prepare a mixture the same as for chocolate pudding (No. 1581), but use only one ounce of chocolate, and add four to six ounces of chestnut puree. Fill into a buttered mould, and bake or steam. Serve with vanilla or custard sauce. 1584. Ponding mix Won illes. — | lb. nouille paste, \ oz. butter, 8 oz. caster sugar, 6 eggs, 1 teaspoonful vanilla essence, 1 oz. mixed peel {candied). Roll out the nouille paste as thinly as possible, fold it and cut into very thin strips, loosen them and drop them into slightly salted fast boiling water containing the 4 oz. of butter. Allow to boil rapidly for five minutes. Take them up carefully with a. perforated ladle or slice, and put them on a sieve to drain. Meanwhile cream the yolks of eggs with the sugar, and add the flavouring essence. Beat up the whites of four eggs to a stiff froth. Butter a plain timbale or ordinary pudding mould. Mix all the ingredients carefully together, adding also the peel, cut into fine shreds, and three parts fill the mould. Cover with a piece of buttered paper, and steam for 1£ hour. Serve hot with a suitable sauce. 1585. Pouding an Pain noir {Brown Bread Pudding). — 6 oz. brown bread-crumbs
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