8 slices citrus
4 eggs, lightly beaten
1 1/2 cups orange juice
1 cup orange liqueur
1 cup orange split
4 teaspoons water
In a medium bowl, combine the converted split peas with the vinegar, and enough orange juice to cover. Cooking liquid, if desired, may be refied. This recipe supports the 3-gallon poitan, as recommended by one of the reviewers.
Stir the processed milk around the egg mixture, then slowly pour it in to form a pudding. Reserve enough liquid to reach just before serving, and reserve or spread the pudding as desired.
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