I recently found a delightful recipe for Orange Puffs with Orange Sauce in a hundred-year-old cookbook. The puffs are baked in a muffin pan, and are tender and moist with a hint of orange. Served with the refreshing, sunny orange sauce, this dessert is a winner.
Here’s the original recipe:
And, here’s the recipe updated for modern cooks:
Orange Puffs with Orange Sauce
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1/2 cup milk
1 egg, beaten
1 tablespoon melted butter
1 tablespoon grated orange peel
Preheat oven to 400° F. Put flour, baking powder, salt, and sugar in a bowl; stir to combine. Add milk, egg, and butter; and beat thoroughly. Then stir in the grated orange peel. Grease a muffin pan, then spoon batter into muffin cups. Fill each cup about 3/4ths full. Place in oven. Bake approximately 20 minutes or until lightly browned and the muffins spring back when lightly touched. Serve warm with Orange Sauce.
1 1/4 tablespoons cornstarch
2 tablespoons water + 1 cup water
Grate orange peel (reserving 1 tablespoon for the Orange Puffs) and then juice orange; set aside.
Put the cornstarch and salt in a sauce pan. Add 2 tablespoons of water; stir until smooth. Add additional 1 cup water. Bring to a boil using medium heat while stirring constantly. Continue stirring until the sauce thickens. Add orange juice and grated orange peel; bring back to a boil, then remove from heat. Serve warm.
Cook’s note: My rule of thumb for using cornstarch is 1 tablespoon cornstarch for each cup of liquid. The amount of cornstarch may need to be adjusted depending upon how much juice is gotten from the orange.
27 thoughts on “Orange Puffs with Orange Sauce”
I love everything orange, and this one looks like a winner: easy and tasty. I’ll be trying it soon.
I think that you’ll like it.
Nice recipe Sheryl can I just check is it 2 tbsp cornstarch as the original recipe states 1 tbsp?
Even though the original recipe said 1 tablespoon, I used a little more than 1 tablespoon of cornstarch when I made the recipe. My rule of thumb for using cornstarch is 1 tablespoon cornstarch for each cup of liquid. I adjusted the modernized recipe to say 1 1/4 tablespoons – and I added a cook’s note indicating that the amount of cornstarch may need to be adjusted depending upon how much juice is gotten from the orange. Hopefully that will help clarify.
Any kind of orange pastry is good with me! Thanks for the recipe.
This looks so very delicious. Love the addition of the sauce on top. Will keep it in mind for the winter, as by now the oranges don’t look as good… 🙂
It would be nice in the winter. For some reason, I also enjoy citrus desserts during the spring and summer. The tartness seems to work well on hot days.
Was the consistency much like that of a muffin? I bake muffins frequently, but I’ve never tried orange ones.
Yes, it’s like it muffin. I actually ate several of the left-over Orange Puffs without the sauce as a muffin at dinner the next day. I warmed the muffins and served with butter.
Even plain, the puffs were good! That’s super.
I’m gonna make these just for me tomorrow. Nobody else in the family will eat them but I drawled just reading this!😀
They’re tasty. I think that you’ll enjoy them – even if they’re not quite right for the rest of your family.
They were wonderful,and I get to enjoy one each morning until they run out!
I’m glad you enjoyed them. Thanks for letting me know that you tried this recipe. It’s always fun to hear when a reader makes one of the recipes on this blog.
I love orange sauce so I am sure I would like this recipe.
If you like orange sauce, this is a recipe for you. 🙂
Looks yummy! 🙂
They were delicious. 🙂
Citrus desserts have always been a favorite of mine. Your recipe sounds very tempting even after a hundred years or so.
I’m often amazed how well many hundred–year-old recipes stand the test of time. Doing this blog has led me to try many old recipes that were very tasty.
They look amazingly mouth-watering!
These look tasty, I love orange!
They’re yummy. 🙂
These look delicious!
They were delightful.