Orange Pudding.
2 oranges—juice of both and grated peel of one.
Juice of 1 lemon.
½ pound lady’s-fingers—stale and crumbed.
2 cups of milk.
4 eggs.
½ cupful sugar.
1 table-spoonful corn-starch, wet up with water.
1 table-spoonful butter—melted.
Soak the crumbs in the milk (raw), whip up light and add the eggs and sugar, already beaten to a cream with the batter. Next the corn-starch, and when your mould is buttered and water boiling hard, stir in the juice and peel of the fruit. Do this quickly, and plunge the mould directly into the hot water. Boil one hour; turn out and eat with very sweet brandy sauce.