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Orange Pudding

Newman's picture
  Oranges 2
  Caster sugar 3 Ounce
  Eggs 2
  Milk 3⁄4 Pint
  Cornflour 1 Tablespoon

Wash the oranges and peel them finely.
Remove pith.
Put the rind with the milk and sugar into a saucepan and warm slowly, so that the liquid is well infused.
Mix cornflour with a little milk in a basin, and when the hot milk boils, pour it through a strainer into the cornflour mixture and then return to the pan, stirring until the sauce thickens.
Slice the oranges and place in a fireproof greased dish.
Separate whites from yolks of eggs, keeping the whites for the meringue top.
Beat the yolks and add them to the orange flavoured sauce.
Pour over the oranges, and put dish in a warm place.
Whisk whites, fold in a dessertspoon of sugar and arrange on top.
Brown in a slow oven for about 10-15 minutes.

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