Orange Pudding

Ingredients

• 2 whole oranges
• 2 whole lemons
• 5 quarts water
• 1 pound loaf sugar
• 1 pint water
• 12 whole pippins
• puff paste

Instructions

1. Boil the oranges and lemons in five quarts of water until the rinds are quite tender. Remove them and set aside to cool. Once cold, slice them thin and pick out all the seeds.
2. Put the loaf sugar into a pint of water and bring to a boil. Slice the pared and cored pippins into the boiling syrup. Add the sliced lemons and oranges, and stew all the fruit together until tender.
3. Line a baking dish with puff paste. Lay in the fruit carefully in alternate layers. Pour the syrup over the fruit. Arrange slips of paste across the top in a lattice pattern, and bake until golden.