Orleans Pudding

Ingredients

• 2 eggs
• 1½ oz. sugar
• ¼ lb. marmalade
• 1 oz. butter
• 3½ oz. flour
• 1 teaspoonful carbonate of soda

Method

1. 1

   Beat butter and sugar to cream, add yolks, marmalade, and flour, then the whipped whites; dissolve carbonate of soda in milk, pour into buttered mould, cover with buttered paper, steam for 1.5 hours; serve with arrowroot sauce.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 35. The excerpt below is the record exactly as published.

1 oz. butter 1 tablespoonful bread crumbs 2 tablespoonfuls water Grated rind of 1 lemon 2 eggs Peel, core, and cut the apples in quarters ; put into a pan with two tablespoonfuls water, boil until soft, then add the sugar and lemon rind, and yolks of eggs, rub through a wire 72 sieve with a wooden spoon, line and decorate the edges of a small pie dish with short pastry made from 4 oz. flour (page 35), pour in the mixture ; bake until set, about 80 minutes ; whip up the whites of the eggs to a stiff froth, add one tablespoon- ful of castor sugar, pile on the top, decorate with pistachio nuts, blanched, and cut in strips ; bake a few minutes, until set. Serve hot or cold. No. 167. FAVOURITE PUDDING. 3 or 4 sponge cakes 1 tablespoonful apricot jam ^ pint milk 1 tablespoonful castor sugar glass of sherry A few drops of ratafia 2 eggs A little angelica A few dried cherries Divide the biscuits, lay at the bottom of a dish, add a few drops of ratafia to the wine, sprinkle over the sponge cakes, spread on the top the jam ; beat up the eggs, boil the milk with the sugar, pour over the eggs ; put this into a jug or custard pan, set in a pan of boiling water and stir until it thickens ; add a few drops of ratafia, and when slightly cool pour over the biscuits and jam ; decorate with angelica cut in pieces, and dried cherries. Serve cold. t No. 168. FRUIT PUDDING (Steamed). Make a suet paste according to recipe (page 86), roll out about ^ inch thick ; grease a pudding basin and line it with the pastry, trim the edges, and fill with any seasonable fruit, which should be picked ; add a little sugar and water, roll out the trimmings just the size of the top of basin, wet the edges, cover neatly and seal the two together ; cover with greased paper, and steam 1^ to 2 hours ; turn out and serve. 73 No. 169. GENERAL’S PUDDING. ^ lb. flour I lb. suet 1 teaspoonful baking powder 2 tablespoonfuls treacle A dust of nutmeg A little milk ^ lb. bread crumbs 2 oz. Demerara sugar 2 eggs 1 grated lemon rind and juice 2 oz. currants Pinch of salt 1 oz. crushed almonds Put all the ingredients into a basin, the suet finely minced, beat up the eggs and add to mixture, also a little milk if required ; grease a pudding mould, plain or fancy, and throw into it some coarse brown sugar, shake well, so that the mould is well coated with the sugar ; cover with buttered paper, and steam 2 hours ; serve with white sauce (page 116). Pinch of salt Mix the bread crumbs, flour, sugar, and suet, finely shredded and minced ; beat up the egg in the marmalade, add to bread crumbs, &c., mix thoroughly, and last of all stir in the soda^ dissolved in two teaspoonfuls of water ; pour into a well- buttered mould, lined with brown sugar, cover with buttered paper, and steam 2^ hours in a pan of boiling water, allowing the water to come within an inch of the top of the mould ; turn out and serve with the marmalade sauce No. 170. GOLDEN PUDDING. ^ lb. bread crumbs J lb. suet, finely minced 1 large egg ^ teaspoonful carbonate soda 1 lb. flour Jib. brown sugar^ 5 oz. marmalade 2 teaspoonfuls water (page 113). 74 No. 171. ITALIAN PUDDING. i lb. Savoy biacuiU 1 tia of peaches 1 egg 1 giU of milk A few drops of lemon essence 2 oz. sugar ^ pint of thick cream Divide the biscuits and arrange alternate layers of biscuits and peaches until the dish is full ; beat up the egg, add the milk and sugar, put into a custard pan or a jug, set in a pan of boiling water, stii- until it thickens, pour over the biscuits, &c. ; allow this to cool ; whip up the cream until stiff, add a little castor sugar, arrange roughly on the top. This may be coloured with cochineal if liked ; serve cold. No. 172. ICE PUDDING. 2 or. Savoy biscuits, crushed ^ pint of boiling milk I pint of rich custard (page 106) I pint of cream 4 lb. candied fruit 3 teaspoonfuls noyeau 4 glass sherry Pour the boiling milk over the crushed biscuits, add all the other ingredients ; when cool put into a freezer, and freeze ; then mould, and freeze until quite set; dip in water, and turn out. No. 173. LEMON PUDDING. 2 small eggs ' 3 oz. castor sugar 2 oz. Savoy biscuits 3 oz. butter 2 small lemons, juice and rind Line a small dish with rich short pastry made with 4 oz. flour (page 85), and decorate the edges with cut leaves of pastry to taste ; beat the butter and sugar to a cream, add the biscuits, crumbs, crushed, alternately with the eggs, beaten ; grate off 75 thinly the outside, of the lemon rind, add to the juice, then add these quickly to the mixture, beat thoroughly, pour the mixture into the prepared dish ; bake 40 minutes, or until the mixture is set ; cover with castor sugar, and serve hot or cold. No. 174. ORLEANS PUDDING. 2 eggs IJ oz. sugar ^ lb. marmalade oz. butter 3| oz. flour teaspoonful carbonate of soda

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