A Third Orange Pudding

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take two large Seville Oranges, and grate off the Rind as far as they are yellow, then put your Oranges in fair Water, and let them boil till they are tender. Shift the Water three or four times to take out the Bitterness; when they are tender, cut them open, and take away the Seeds and Strings, and beat the other Part in a Mortar, with half a Pound of Sugar, till it is a Paste; then put to it the Yolk of Six Eggs, three or four Spoonfuls of thick Cream, half a Naples Bisket grated, mix these together, and melt a Pound of fresh Butter very thick, and stir it well in. When it is cold, put a little thin Puff-paste about the Bottom and Rim of your Dish, and pour in the Ingredients, and bake it about three quarters of an Hour.