I tested for doneness and the tester came out clean. So I took the pudding out of the oven and let it sit for about 5 minutes. I chose a nice deep dish that would look good in the picture. I put the serving dish over the pan and inverted the lot. I heard the pudding unmold with no problem; I did not even need to tap the pan.
When I uncovered it I could not believe my eyes. The pudding was a gooey mass of cooked eggs in the bottom of the serving dish. It is not that it broke when unmolding. It is that it was cooked in tiny pieces and never took the shape of the pan. Could it be that when I added the beaten eggs the sugar syrup was still too hot and cooked the eggs before going into the oven? Was it too much orange juice? Was this the reason why I don't remember mom ever doing it?
The taste was excellent but the texture is that of very sweet scrambled eggs in a puddle of orange syrup. Well, maybe I can serve it with buttered bread at the next EOMEOTE.
In the meantime, I got the 15 yards of soil dumped in my driveway yesterday evening and I am going to concentrate on gardening.