Explore the fascinating world of the Victorian judges at this award-winning historic house.
Victorian Food Recipes
Here at The Judge's Lodging we love Victorian food and cooking. Occasionally we even hold large Georgian & Victorian 5 course dinners, with around fifty dishes in each. Don't get the Curator talking about Victorian jellies - she's made loads and collects moulds. We're going to give our old ice-cream maker a go some time too (we're afraid we usually cheat by using a freezer). So, we love it so much we thought we'd share some of our favourite recipes with you. All of these are ones we have made ourselves. You'll also find some more recipes in our learning resource The Great Victorian Picnic.
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Best of luck with your creations...
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Baked Orange Pudding
Ingredients - 6oz of stale sponge cake or bruised ratafias, 6 oranges, 1 pint of milk, 6 eggs, ½ lb of sugar, paste.
Mode - bruise the sponge cake or ratafias into fine crumbs and pour upon them the milk, which should be boiling. Rub the rinds of 2 of the oranges on sugar and add this with the juice of the remainder, to the other ingredients. Beat up the eggs, stir them in, sweeten to taste, and put the mixture into a pie dish previously lined with paste. Bake for rather more than ½ hour; turn it out of the dish, strew sifted flour over and serve. Mrs Beeton
JL Note: The quantities for this filling will actually fill a deep pie dish, but we always make them in the shallow pie crusts - this recipe will fill three of those.