Orange Custard Pudding

Ingredients

• 4 Eggs
• 4 ozs. of Loaf-sugar
• ij pint of Milk
• Orange-peel

Method

1. 1

   Beat the eggs with the sugar and milk.

2. 2

   Add the grated peel of one orange.

3. 3

   Strain into a shallow pie-dish and bake in a moderate oven.

4. 4

   For safety, place the dish in a tin dish with boiling water.

5. 5

   Bake for twenty minutes or until firm.

6. 6

   When cold, sprinkle with powdered loaf-sugar.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 65. The excerpt below is the record exactly as published.

Orange Custard Pudding. 145 viously under a joint which has been put down to roast ; one of beef is usually preferred. 5. Beat the batter briskly and lightly the instant before it is poured into the pan. 6. Watch it carefully that it may not burn, and let the edges have an equal share of the fire. When the pudding is quite firm in every part and well coloured on the surface, 7. Turn it to brown on the under side. This is best accomplished by fiist dividing it into quarters. In Yorkshire it is made much thinner than in the South, roasted generally before an enormous fire, and ?iot turned at all : currants are sometimes added to it. This pudding should be quite an inch thick when it is browned on both sides, but only half the thickness when roasted in the Yorkshire manner. Precautions. — Be careful in mixing the batter, which should be rather more liquid than for a boiled pudding. ORANGE CUSTARD PUDDING. Ingredients. 4 Eggs. 4 ozs. of Loaf-sugar. Orange-peel, ij pint of Milk

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