To make the Orange Pudding is a traditional Stuart recipe for a classic dessert of an orange-flavoured butter custard baked in a puff paste case. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To make the Orange Pudding.
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Original Recipe
To make the Orange Pudding (from Hannah Woolley's Queen-like Closet 1670)
74. To make the Orange Pudding.
Take the rind of a mall one pared very thin, and boiled in ſeveral waters, and beaten very fine in a Mortar, then put to it four Ounces of fine Sugar, and four Ounces of freſh Butter, and the Yolks of ſix Eggs, and a little Salt, beat it together in the Mortar till the Oven heats, and ſo butter a diſh and bake it, but not too much; ſtrew Sugar on it and ſerve it to the Table, Bake it in Puff-paſt.
Modern Redaction
Ingredients:
zest of 1 orange, pared with a potato peeler and finely shredded
120g caster sugar
120g butter
6 egg yolks
1/2 tsp salt
250g puff paste, for the case
4 tbsp golden caster sugar
Method:
Bring a small pan of water to a boil, add the strips of lemon zest and simmer for 10 minutes. Pour the water out, cover the orange rind with fresh water, bring to a boil and cook for 10 minutes more.
Drain the orange zest strips, place in a mortar and pound to a paste then work in the sugar. Turn the mixture into a bowl and cream with the butter then add the egg yolks and salt and whisk together.
Lightly roll out the puff pastry and use to line a pie dish. Trim off the excess then pour in the filling. Transfer to an oven pre-heated to 180°C and bake for about 25 minutes, or until the pastry is golden and the filling is just set. Strew over the golden caster sugar and return to the oven for 5 minutes.
