Orange Pudding

Ingredients

• Grated rind and juice of 2 oranges
• £ pint milk
• 4 oz. castor sugar
• 2 oz. crushed ratafias
• 3 eggs
• 1 oz. butter
• A few pistachios
• Some puff or short pastry

Method

1. 1

   Line and ornament a small pie dish with short or puff pastry.

2. 2

   Beat the butter and 2 oz. of the sugar to a cream, add the biscuit crumbs and the yolks and milk (beaten), lastly stir in the grated rind of the oranges and the juice.

3. 3

   Pour quickly into the pie dish, and bake half-an-hour, or until set.

4. 4

   Whip up the whites of the eggs to a stiff froth, stir in lightly the sugar, pile on top of the pudding in the centre, sprinkle with the pistachio nuts, blanched and minced; put back into the oven, very gently heated, for half-an-hour.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 27. The excerpt below is the record exactly as published.

ORANGE PUDDING. Grated rind and juice of 2 oranges £ pint milk 4 oz. castor sugar 2 oz. crushed ratafias 3 eggs 1 oz. butter A few pistachios Some puff or short pastry

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