Orange Pudding. No. 2

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

1 lb. of bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
2 ozs. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the juice of 2 oranges ↝ Orange, raw [Citrus fruits]
the rinds of 3 ↝ Orange, raw [Citrus fruits]
3 ozs. of sugar ↝ Sugar, NFS [Sugars and honey]
the yolks of 3 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the whipped-up whites ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

for serving

orange ↝ Orange, raw [Citrus fruits]
the syrup in which they were warmed ↝ Syrup, NFS [Jams, syrups, toppings]

Instructions (4)

Mix 1 lb. of bread-crumbs in 2 ozs. butter, add the juice of 2 oranges, the rinds of 3, and 3 ozs. of sugar, then add first the yolks of 3 eggs, and next the whipped-up whites
steam an hour in a buttered “border” mould
turn out
serve with “pigs” of orange in the centre and the syrup in which they were warmed also

Original Text

Orange Pudding. No. 2.
Mix 1 lb. of bread-crumbs in 2 ozs. butter, add the juice of 2 oranges, the rinds of 3, and 3 ozs. of sugar, then add first the yolks of 3 eggs, and next the whipped-up whites; steam an hour in a buttered “border” mould; turn out; serve with “pigs” of orange in the centre and the syrup in which they were warmed also. For another Orange Pudding, see Brown Bread Pudding, No. 5.

Notes

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