Ponding d la Marguerite

Ingredients

• Five eggs
• ½ pint milk
• a gill of cream
• 2 oz. caster sugar
• 1 teaspoonful cavona or vanilla essence
• 1 oz. moist sugar
• red currant jelly
• crushed ice
• a little butter

Method

1. 1

   Separate the yolks from the whites of eggs, put the yolks in a basin and whisk up a little, then add the caster sugar and the cream.

2. 2

   Melt the moist or brown sugar in a stewpan and allow it to get an amber colour (not caramel), put in the milk and boil up, then stir it into the basin containing the egg-yolks &c.

3. 3

   Have ready a well-buttered pudding-mould (a plain charlotte mould is best), add the flavouring essence to the mixture, and strain it into the buttered mould.

4. 4

   Put the mould in a saute or other flat stewpan containing some boiling water.

5. 5

   Let it come to the boil over the fire, then place a buttered paper on top and steam in the oven for rather more than an hour.

6. 6

   When done allow to cool, and set it in a basin, surround the mould with crushed ice, and keep it thus for at least one hour.

7. 7

   To serve, dip the mould in warm water for a second or two, unmould on to a cold dish, decorate the top with red currant jelly.

8. 8

   The jelly may be cut into cubes or forced through a forcing-bag.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 467. The excerpt below is the record exactly as published.

Ponding d la Marguerite. — Five eggs, | pint milk, a 544 THE NEW CENTURY COOKERY BOOK gill of cream, 2 oz. caster sugar, 1 teaspoonful cavona or vanilla essence, 1 oz. moist sugar, red currant jelly, crushed ice, a little butter

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