Orange Boodle isn’t a very well known dessert, but it should be. Read on to learn more about this light and refreshing British pudding!
Sometimes it feels as though serendipity isn’t really serendipitous.
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Okay, that sounds silly–what I mean is that sometimes it seems as though there’s more at work than just sheer luck. For example, just a couple of days ago, I went through my freezer and noticed that I had a bowl of leftover cake pieces from my niece’s baptism cake. I thought to myself, “I need to use that,” but I wanted to make something other than trifle.
When I came inside, I started putting some things away in the kitchen and picked up a British cookbook that was on the counter, flipped the pages and “ORANGE BOODLE” just popped out at me.
“What a strange name!” I thought, and of course, I had to see what it was. Would you believe that the first ingredient was pieces of sponge cake? Honestly, these things happen to me all the time, and it’s rather freaky.
Once I read the recipe, I just knew it was “dessert fate” and I had to make it. I needed sponge cake, the rind and juice of two oranges (they were ripe on my tree) . The rind and juice of one large lemon (Meyer lemons were also ripe on my tree), and double cream. I had whipping cream in the fridge and it needed to be used as it was nearing the expiration date! How crazy is that?
The result? Delightfully delicious.
What is Orange Boodle?
A quick google search filled in the missing information regarding the origin of this refreshing treat. Apparently, Boodles is an exclusive gentlemen’s club in London which was almost simply reserved to the Royal Family.
Sir Winston Churchill was given an honorary membership to the club where he would often sit and smoke his cigar in front of the bay window. It is in Boodles Club where Orange Boodle, or Boodles Orange Fool originated. (Information courtesy of WinstonChurchill.org.)
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Orange Boodle (Boodles Orange Fool)
slightly adapted from Woman and Home Great British Bakery by Lucy Knox
- 4 oz or a few pieces of leftover yellow (sponge) cake
- grated rind and juice from 2 fresh, organic oranges
- grated rind and juice from 1 fresh, organic lemon (preferably Meyer)
- about 1/3 cup (85 g) Baker’s sugar (caster)
- 10 oz heavy whipping cream (double cream in UK)
- (optional: Grand Marnier liqueur)
Candied orange peel, pieces of orange rind or fresh orange segments to decorate
Place the pieces of cake into the bottom of 6 long-stemmed glasses and sprinkle with Grand Marnier if desired.
Place the citrus juices and rinds into a measuring jug (it should be about 7 fluid ounces) and stir in the sugar until it dissolves.
Whip the cream until thick, then gradually add the citrus mixture, while continuing to beat the cream.
Pour the mixture over the cake in the glasses and chill for a few hours, or overnight.
The juice will drain out of the cream into the cake and the cream will set. Finally, decorate with some candied orange peel (recipe here) or fresh zest, or even orange segments and serve.
This dessert is bursting with citrus flavor in the mousse-like cream and is perfectly paired to the juice and liqueur soaked cake lurking below! Try it and let me know what you think.
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