Poudingt a la Cambaceres

Ingredients

• 1 lb. beef suet
• 6 oz. caster sugar
• 8 eggs
• 4 oz. ground almonds
• 4 oz. flour
• 4 oz. stoned raisins
• 4 oz. crushed macaroons
• 1 oz. angelica
• 1 small glass of rum
• 1 gill cream

Method

1. 1

   Free the suet from skin, and pound it in a mortar till fine, then rub through a sieve and put it in a basin.

2. 2

   Stir in the yolks of eggs and the sugar and work to a light mixture, adding the cream at the last.

3. 3

   Chop the raisins, add these and the almonds, also the macaroons, angelica, and rum.

4. 4

   Whisk the whites of eggs to a stiff froth; sift the flour and mix both carefully into the above preparation.

5. 5

   Have ready one or two well-buttered moulds; three parts fill them with the mixture.

6. 6

   Cover with a buttered paper and steam for two and a half hours or longer.

7. 7

   Serve hot with a sweet sherry sauce or a well-flavoured hot custard sauce.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 428. The excerpt below is the record exactly as published.

£ gill cream, 2 oz. glace cherries, | pint fresh or preserved raspberries. Put the raspberries in a buttered, fire-proof china souffle dish (quart or three-pint size). Separate the yolks from the whites of eggs. Put the former in a basin and the latter in an egg-bowl on the ice. Stir the sugar into the yolks and beat up to a cream, adding the ground almonds and cake-crumbs gradually. Melt the butter apd stir it into the mixture, also the cream. Whisk the whites of eggs to a stiff froth, and mix them carefully into the above preparation. Turn this into the souffle dishes containing the first. Put the glace cherries, previously cut in halves, on top, and bake in 502 THE NEW CENTURY COOKERY BOOK a moderately heated oven for half an hour. Serve very hot. If fresh raspberries are used they must be previously stewed in a little syrup. 1562. Ponding d la Perl inoise. — 4 oz. flour, 4 oz. butter, 4 oz. caster or loaf sugar, 4 oz. almonds, 8 eggs, 3^ gills milk. Blanch, peel, and shred the almonds finely, and dry them in a cool oven. Sift the flour into a basin, stir in half of the milk, and beat to a batter. Put the butter and remainder of the milk in a stewpan, let boil, add the sugar, and stir in the prepared batter ; keep stirring until it begins to thicken, then pour into a basin and let cool. Work in the yolks of eggs, two at a time, beat well ; add a pinch of salt to the whites of eggs, and whisk till stiff ; mis carefully with the above preparation ; fill into one or two well-buttered moulds, cover with a buttered paper, and boil from one and a half to two hours, according to size. Serve with sweet orange or custard sauce. 1563. Poudiftg a la Ca/mbaceres. — i lb. beef suet, 6 oz. caster sugar, 8 eggs, 4 oz. ground almonds, 4 oz. flour, 4 oz. stoned raisins, 4 oz. crushed macaroons, 1 oz. angelica (cut into small dice), 1 small glass of rum

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