Orange Pudding No 2 Recipe

Grate off the rind of two large Seville oranges as far as they are

yellow; put them in fair water, and let them boil till they are tender,

changing the water two or three times. When they are tender, cut them

open, take away the seeds and strings, and beat them in a mortar, with

half a pound of sugar finely sifted, until it is a fine light paste;

then put in the yolks of ten eggs well beaten, five or six spoonfuls of

thick cream, half a Naples biscuit, and the juice of two more Seville

oranges. Mix these well together, and melt a pound of the best butter,

or beat it to a cream without melting: beat all light and well together,

and bake it in a puff paste three quarters of an hour.

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