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Recipes for Success: Boodles Orange Cream & London Particular Soup

Recipes for Success: Boodles Orange Cream & London Particular Soup

by Sybylla Wales

As Mach Media’s Director Europe, I’m responsible for ensuring that the team is happy and clients’ needs are met. It can be a tough (but very rewarding) job, so when I want to take a break from present business and step back into the easygoing memories of the past, two dishes from my home country of England come to mind: Boodles Orange Cream and London Particular Soup.

Boodles Orange Cream

This English dessert recipe allegedly originates from the Gentleman’s club Boodles. I remember it as being a favorite prepared by my Stepmother when I was small. However, my Father informed me that it was also a favorite of his, prepared by his Mother – my Grandmother. So I had a good look through my Grandmother’s magnificent recipe card holder that was passed onto me and was thrilled to find the recipe in her own writing on a clearly much used piece of paper.  The recipe is quoted as she noted it down:


  • 2 fair sized oranges
  • 1 large lemon
  • 2 or 3 T. Sp. Caster Sug
  • ½ pt cream
  • Sponge cakes


  • Line a dish with sponges cut into ½ inch pieces.
  • Grate rined & squeeze juice & mix with sugar & dissolve
  • Whip cream (not too thick)
  • Slowly add juice to this & continue whipping
  • Pour onto sponge – chill thoroughly – at least 2 hrs
  • Will freeze


London Particular Soup

I rather associate my grandmother with soup. No hot meal was served without soup as a starter and I particularly remember her pea soup.  I didn’t realize it had a name until going through her recipe cards. It turns out it is also an English classic called London Particular.


  • 3 rashes streaky bacon – diced
  • 1 large onion – chopped
  • 2 carrots – chopped
  • 1 lb dried peas – soak overnight
  • 4 pints veg or chicken stock
  • Salt & pepper
  • 1 Tea sp. Worcestershire Sauce
  • Croutons


  • Cook bacon till fat runs
  • Add onion & carrot
  • Drain peas & add stock
  • Season
  • Simmer about 2 hrs
  • Sieve – adjust seasoning & add W. Sauce

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