Ponding de Noel (Christmas Pudding)

Ingredients

• 4 lb. stoned raisins
• 4 lb. picked and cleaned currants
• £ lb. candied, peel cut into shreds
• 1 peeled apple (russet) chopped
• 2 oz. ground almonds
• the rind of 1 lemon grated
• f lb. suet finely chopped
• h teaspoonful ground cloves
• h teaspoonful ground cinnamon
• f lb. bread-crumbs
• £ lb. flour
• a pinch of salt
• 5 eggs
• 4 gill milk
• 4 gill rum or brandy

Method

1. 1

   Mix all dry ingredients in a large basin, work in eggs one at a time, and add rum or brandy.

2. 2

   Butter pudding-moulds, fill with mixture, tie with a buttered cloth, and boil for about four hours.

3. 3

   Serve with rum or brandy poured around the dish and light it at the table.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 436. The excerpt below is the record exactly as published.

Ponding de Noel ( Christmas Pudding). — 4 lb. stoned raisins, 4 lb. picked and cleaned currants, £ lb. candied, peel cut into shreds, 1 peeled apple ( russet ) chopped, 2 oz. ground almonds, the rind of 1 lemon grated, f lb. suet finely chopped, ^ teaspoonful ground cloves, h teaspoonful ground cinnamon, f lb. bread-crumbs, £ lb. flour, a pinch of salt, 5 eggs, 4 gill milk, 4 gill rum or brandy

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