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Baked Orange Pudding

450 ml milk (3/4 pint)
3 eggs
100 g butter (4 oz)
90 ml caster sugar (6 Tbsp)
175 g plain flour (6 oz )
juice of two oranges
grated rind of one orange
175 g plain cake [6 oz)

custard, optional
whipped cream, optional
sweet orange liqueur, optional
white wine, optional
dry sherry, optional
apricot, raspberry or strawberry jam, optional

Set the oven to 180 degrees C / 350 degrees F / gas 4. Rub the
butter into the flour. Stir in 30 ml (2 Tbsp) of the caster sugar.
Sprinkle in 45 - 60 ml (3 - 4 Tbsp) cold water. Mix lightly to bind
the ingredients into a sweet short pastry. Press the pastry together.
Roll the pastry out. Use the pastry to line a 20 cm (8 inch) round
flan dish. Prick the base all over with a fork. Crumble the cake
into the pastry case. Make sure that the cake is broken up evenly.
Sprinkle the orange juice over the crumbs.

In a separate clean bowl whisk the orange rind, the remaining caster
sugar and the eggs together. Gradually whisk in the milk. Pour this
egg and milk mixture over the crumbs. Add this mixture slowly to
allow time for each addition to be absorbed by the crumbs. This
must be done carefully to prevent it overflowing around the sides
of the pastry case.

Bake for about 1 hour 15 minutes, or until the filling is set,
risen and golden brown. Leave the pudding to cool for 10 minutes
before serving. Or, allow the pudding to cool completely and serve
cold.

Serve custard or a jam sauce with the hot pudding. If the pudding
is served cold, flavour some whipped cream with a little sweet
orange liqueur to complement the pudding. If the pudding is served
cold, it is best served at room temperature. Do not served chilled
because the texture can become rather dense.


JAM SAUCE

225 g (8 oz) good quality marmalade or fruit jam
30 - 45 ml (2 - 3 Tbsp) water

Heat jam with water.

White wine or dry sherry may be used instead of the water. Stir
until the marmalade or jam has melted and has combined well with
the liquid.


Notes: Good quality plain cake is important for this recipe. Either
a whisked sponge or a cake based on a creamed mixture. Victoria
sandwich or Madeira would be ideal.

Any cake that is strongly flavoured is unsuitable.

It is better to use a flan dish than a pie dish. Grandmother used
to use a pie dish in the original recipe. A flan dish is better
because it ensures that the crust cooks well. Since the pudding
requires lengthy cooking, there is no need to bake the pastry
case separately before filling it. To make a lighter pudding,
the pastry case may be dispensed with. The filling can be cooked
on its own in a suitable dish. If the pastry case is dispensed with,
the cooking time should be reduced by 10 - 15 minutes.

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