Ponding Prince George

Ingredients

• 4 oz. finely chopped beef suet
• 2 oz. whole meal bread-crumbs
• 8 oz. Genoise cake, crumbled
• 2 oz. finely crushed macaroons
• 6 oz. preserved pine-apple cut into dice
• 1 teaspoonful preserved cinnamon
• 4 oz. preserved ginger, chopped finely
• 1 small glass rum
• % glass kirsch
• 5 eggs
• 2 oz. sugar
• \ lemon.

Method

1. 1

   Mix the suet with all the dry ingredients in a basin.

2. 2

   Soak the pineapple and ginger in rum and kirsch for an hour.

3. 3

   Beat the eggs and add to the dry ingredients.

4. 4

   Work thoroughly, then add the soaked fruit.

5. 5

   Fill well-buttered pudding-moulds, cover with buttered paper, and steam for three hours.

6. 6

   Serve with custard sauce or fruit syrup.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 435. The excerpt below is the record exactly as published.

Ponding Prince George. — 4 oz. finely chopped beef suet, 2 oz. whole meal bread-crumbs, 8 oz. Genoise cake, crumbled, 2 oz. finely crushed macaroons, 6 oz. preserved pine-apple cut into dice, 1 teaspoonful preserved cinnamon, 4 oz. preserved ginger, chopped finely, 1 small glass rum, % glass kirsch, 5 eggs, 2 oz. sugar, \ lemon.

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