An Orange Pudding

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take the Yolks of sixteen Eggs, beat them well, with half a Pound of melted Butter, grate in the Rind of two fine Seville Oranges, beat in half a Pound of fine Sugar, two Spoonfuls of Orange-flower Water, two of Rose-water, a Gill of Sack, Half a Pint of Cream, and two Naples Biskets, or the Crumb of a Halfpenny Role soaked in the Cream, and mix all well together. Make a thin Puff-paste and lay all over the Dish, and round the Rim, pour in the Pudding, and bake it. It will take about as long baking as a Custard.

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