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Orange Pudding Dessert Sauce

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“A delicious accent to pound cake, angel cake or dessert waffles. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
20mins
YIELD:
1 1/3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine sugar, cornstarch, orange rind and water.
  2. Bring to the boil and cook until thick, stirring occasionally.
  3. Remove from heat and pour some of the hot mixture over beaten egg; blend well.
  4. Return to heat, add butter and cook for two minutes, stirring constantly.
  5. Add fruit juices and beat until well blended.
  6. Cool before serving.

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