Honey Orange Pudding
2 tbsp. butter
2 eggs, separated
1/4 cup orange juice
1 1/2 tsp. grated orange rind
1/4 cup strained honey
1/4 cup sugar
2 tbsps. flour
1 tbsp. lemon juice
1 cup milk
Cream butter until soft and blend in sugar.
Add egg yolks and beat until fluffy.
Add flour and beat until smooth.
Stir in orange and lemon juice, grated rind, honey and milk.
Fold in stiffly beaten egg whites and pour into a buttered 5-cup casserole or into 6 large custard cups.
Set in shallow pan of hot water and bake in 300 degree oven for 1 hour (casserole)or 45 minutes (custard cups). Serve warm or cold.