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Amber Pudding
Pies and Pastries
Historic

Filling of butter, sugar, egg yolks and candied orange (Eaton 1822).


Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

AMBER PUDDING. Put a pound of butter into a saucepan, with three quarters of a pound of loaf sugar finely powdered. Melt the butter, and mix well with it; then add the yolks of fifteen eggs well beaten, and as much fresh candied orange as will add colour and flavour to it, being first beaten to a fine paste. Line the dish with paste for turning out; and when filled with the above, lay a crust over as you would a pie, and bake it in a slow oven. This makes a fine pudding as good cold as hot.




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