Ponding mix Cerises (Cherry Pudding)

Ingredients

• 1 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

Method

1. 1

   Stone the cherries, put them in a stewpan with the sugar, cinnamon, and enough water to cover, cook until tender, and allow to cool.

2. 2

   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.

3. 3

   When cool add the grated rind of half a lemon, separate the yolks from the whites of eggs, and work in the yolks.

4. 4

   Beat the whites to a stiff froth, and mix carefully.

5. 5

   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 for about half an hour.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 434. The excerpt below is the record exactly as published.

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

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