Ponding d la Victoria

Ingredients

• ½ lb. beef suet
• 4 oz. fresh bread-crumbs
• 3 oz. flour
• 4 oz. apples, peeled and cored
• 4 oz. apricot jam
• 2 oz. mixed peel
• 3 oz. dried cherries
• 3 oz. sugar
• 4 eggs
• 1 glass brandy
• 1^ gill cream

Method

1. 1

   Free the suet from skin and fibre, chop finely, dry and sift the flour, chop the peeled and cored apples finely, and shred the peel.

2. 2

   Put these ingredients into a basin, add the cherries cut into quarters, also the remainder of dry ingredients, and jam.

3. 3

   Mix thoroughly.

4. 4

   Beat up the eggs, and mix with the cream; stir this into the basin and work well, adding the brandy last of all.

5. 5

   Fill the mixture into a well-buttered mould, cover with a buttered paper, or tie over with a cloth (previously buttered and floured), put to boil in boiling water, and cook for an hour and a half, or more.

6. 6

   Unmould, and serve with a hot sweet custard sauce; flavour with a dessertspoonful of maraschino or curacao liqueur.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

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 Victoria. — | lb. beef suet, 4 oz. fresh bread-crumbs, 3 oz. flour, 4 oz. apples, peeled and cored, 4 oz. apricot jam, 2 oz. mixed peel, 3 oz. dried cherries, 3 oz. sugar, 4 eggs, 1 glass brandy, 1^ gill cream

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