ORANGE PUDDING

By BobD

Ingredients

• 8 SERVINGS
• 4 1/2 cups orange or tangerine juice, freshly squeezed
• 1/2 cup sugar
• 1/3 cup cornstarch
• 3 large oranges
• seeds of 1 pomegranate
• To serve: 1 cup whipping or heavy cream, whipped

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

Bring the orange or tangerine juice to the boil with the sugar.

Dissolve the cornstarch in 1 cup water and pour it into the simmering juice, stirring vigorously.

Continue to stir, in one direction only, until the mixture thickens, then cook over a low heat for about 15 minutes.

Peel the oranges, taking care to remove all the white pith. Cut each orange into thick slices and each slice into 4 pieces. Remove the pips.

Let the orange mixture cool and pour into a glass serving bowl. Stir in the pieces of orange, cover with plastic wrap, and chill in the refrigerator for a few hours.

Sprinkle the pomegranate seeds over the pudding and serve with whipped cream.