- 8
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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
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.