based.cooking/content/orange-pudding.md

title, tags, date, author

title	tags	date	author
Orange Pudding	orange dessert pudding fruit	1832-01-01	Miss Leslie

Ingredients

• One large orange, of a deep colour, and smooth thin rind.
• One lime.
• A quarter of a pound of powdered white sugar.
• A quarter of a pound of fresh butter.
• Three eggs.
• A table-spoonful of mixed wine and brandy.
• A tea-spoonful of rose-water.

Directions

1. Grate the yellow rind of the orange and lime, and squeeze the juice into a saucer or soup-plate, taking out all the seeds.
2. Stir the butter and sugar to a cream.
3. Beat the eggs as light as possible, and then stir them by degrees into the pan of butter and sugar. Add, gradually, the liquor and rose-water, and then by degrees, the orange and lime. Stir all well together.
4. Have ready a sheet of puff-paste made of five ounces of sifted flour, and a quarter of a pound of fresh butter. Lay the paste in a buttered soup-plate. Trim and notch the edges, and then put in the mixture. Bake it about half an hour, in a moderate oven. Grate loaf-sugar over it, before you send it to table.