Jane Marsh Cooks: Diva Party Recipes with Color and Poety
Dedication: These Holiday Desserts are dedicated to my eternally memorable mother. Beauty was her life force. Totally, and with color creations of flowers and food-functionally coordinated and displayed with rhythmic merriment and elegance-decorating was food for her soul. In an exhibition reminiscent of Luxury Homes & Gardens, she wrapped one up in the musical whirl of her delivery.
Her diva-like, and incredibly vivid party displays are still, and always will be, Something to Sing About!
Orange Pudding (Steamed):
1½ cup milk
1½ cup flour
¾ cup melted margarine
1 tsp. salt
1½ tsp. baking soda
5 cups breadcrumbs
1½ cup marmalade
Soften breadcrumbs in milk. Then add orange marmalade and melted margarine. Dry ingredients should be sifted and then added to breadcrumb mixture. Put into greased 6 cup mold and steam for 3 hours. Serve hot with creamy pudding sauce.
Orange Pudding Sauce:
Into top of double boiler, cream: ¼ cup butter with ½ cup sugar.
Fold into that: 1 egg yolk with 1 tsp. vanilla and 1½ tbsp. flour.
Slowly add: 1¼ cup boiling water.
Stir until thick – watch carefully!
Add ¼ tsp. nutmeg and remove from heat.
Serve warm over pudding.