Orange Pudding Recipe
Ingredients
| Short crust pastry, using 5-6 oz. flour, etc. | ||
| Oranges | 4 | |
| Milk | 1/2 Pint | |
| Sugar | 3 Ounce | |
| 3 oz. cake-crumbs or sponge cakes | ||
| Pinch of grated nutmeg | ||
| Eggs | 2 | |
Directions
Line the sides of a 2-pt. pie-dish with the pastry.
Thinly cut the rind from one orange and infuse this in the milk for about 20 min. then remove it.
Add to the milk, the sugar, cake-crumbs, nutmeg and well-beaten eggs and lastly the juice of all the oranges.
Pour into the lined pie-dish and bake in a fairly hot oven (375° F., Gas 5) until the pastry is cooked and the mixture is set—about 30—35 min.
Thinly cut the rind from one orange and infuse this in the milk for about 20 min. then remove it.
Add to the milk, the sugar, cake-crumbs, nutmeg and well-beaten eggs and lastly the juice of all the oranges.
Pour into the lined pie-dish and bake in a fairly hot oven (375° F., Gas 5) until the pastry is cooked and the mixture is set—about 30—35 min.
Chef
