Orange pudding

Description

This can also be made with the juice of freshly squeezed blood oranges or mandarins. Many supermarkets now sell these juices freshly squeezed making it an easy pudding to prepare. It is set with cornflour and is not as firm as a jelly set with gelatine.

Ingredients

1 litre/1¾ pints orange or mandarin juice, freshly squeezed
125g/4½oz sugar
70g/2½oz cornflour
3 large oranges, peeled, all white pith removed
seeds of 1 pomegranate
250g/9oz double cream, whipped

Method

1. Bring the orange or mandarin juice to the boil with the sugar.
2. Dissolve the cornflour in 250ml/9fl oz of 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.
3. Cut each orange into thick slices and each slice into four pieces. Remove the pips.
4. Let the orange or mandarin mixture cool and pour into a glass serving bowl. Stir in the pieces of orange, cover with clingfilm and chill in the fridge for a few hours.
5. Sprinkle the pomegranate seeds over the pudding and serve with whipped cream.