Ponding d la Kinnte (Hartz pudding)

Ingredients

• 2 eggs
• 2 oz. caster sugar
• f teaspoonful of essence of vanilla
• 2 oz. of flour {sifted}
• i teaspoonful of baking powder
• 1 heaped up tablespoonful of jam {raspberry, straicberry, or apricot}

Method

1. 1

   Break the eggs into a basin, add the sugar, and beat up quickly.

2. 2

   Mix the flour with the baking-powder and stir the eggs &c. into this.

3. 3

   Beat up to a light batter, add the flavouring essence, and pour half the mixture into a flat buttered cake tin.

4. 4

   Dissolve the jam and pour it over the mixture, then add the remainder.

5. 5

   Bake in a quick oven for about ten minutes, turn out on to a warm dish, dredge with sugar, and serve at once.

Nutrition per serving

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 431. The excerpt below is the record exactly as published.

Ponding d la JKinnte {. Hartz pudding). — 2 eggs, 2 oz. caster sugar, f teaspoonful of essence of vanilla or other flavouring , 2 oz. of flour {sifted), i teaspoonful of baking powder, 1 heaped up tablespoonful of jam {raspberry, straicberry, or apricot

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