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📝 Description
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🥘 Ingredients
6 oz. of stale sponge cake or bruised ratafias, 6 oranges, 1 pint of milk, 6 eggs, 1/2 lb. of sugar.
👨🍳 Method
Bruise the sponge cake or ratafias into fine crumbs, and pour upon them the milk, which should be boiling. Rub the rinds of 2 of the oranges on sugar, and add this, with the juice of the remainder, to the other ingredients. Beat up the eggs, stir them in, sweeten to taste, and put the mixture into a pie-dish previously lined with puff-paste. Bake for rather more than 1/2 hour; turn it out of the dish, strew sifted sugar over, and serve.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Mrs. Beeton's Baked Orange Pudding this week, and I must admit, I was initially skeptical about the "stale sponge cake" instruction. But as a weeknight warrior, I'm always looking for ways to repurpose leftovers, so I gave it a shot. I found that the stale cake absorbed the milk beautifully, creating a moist and tender base for the pudding. The real delight came from the orange zest and juice combination. I was surprised by how vibrant and fresh it made the pudding taste, even though it was baked for over half an hour. The puff pastry base added a nice crunch, and the whole thing came together in about an hour, making it a great option for a comforting weekend brunch. If you're a comfort-seeker looking to elevate your pudding game, this vintage recipe is worth your time. Just be sure to plan ahead for the baking time.
