In honour of another scrumptious baking Wednesday, my Daily Treat today suggests you choose your favourite vintage recipe
Yes it could go horribly wrong. My recipe
Luckily for me, page 72 has a rather basic and thus probably scrumptious recipe for Baked Orange Pudding, so once I have nipped to the shops to buy a goodbye present for Finley’s nursery teacher, watched the egg and spoon race at the Nursery Sports day, posted my very, very overdue tax return and cooked the weekly essentials like soup, quiche and gluten free pizza bases, I shall don a special pinny and whip up an citrus scented storm…
Baked Orange Pudding.
Grated rind and juice,
1/4lb. self raising flour,
2 eggs, 40z. caster sugar.
Whisk the eggs and sugar together until thick and creamy, then add the finely-grated orange rind.
Sift the flour and stir it in gradually, moistening the mixture with the juice of the orange.
Mix all together lightly and turn the mixture into a buttered dish. Bake it for about half an hour or a little longer as required, in a moderately hot oven. Serve the pudding with hot marmalade.