These brightly coloured oranges called out to me from the vendor’s cart. I couldn’t walk by without indulging in them. Sunkist oranges are very, very appealing to the eye. Bursting with a vivid orange colour on the exterior. Robust with sweetness on the interior, it is a great addition to desserts, as well as food that requires a touch of citrus.
If you love orange juice, you are going to love this dessert recipe. It’s simple enough with minimal ingredients and cooking time needed.
I was allured (by its appearance) into using every part of the orange in this recipe. So I decided to serve the dessert in the orange itself. This is what made the recipe time consuming. But the result was stunning not to mention the joy that comes with the minimal waste approach.
But if you are rushed for time, don’t overwhelm yourself! Simply serve it in a dessert bowl. And if you decide to do it this way, please note that any orange (other than Sunkist) that’s juicy and sweet would make a fine orange pudding.
Ingredients :- (serves 4 orange bowls or 5-6 dessert bowls)
- 4 Sunkist oranges
- 1 cup freshly squeezed orange juice
- 4 tbsp sugar
- 4 tbsp corn flour
- 2 tbsp milk powder
- ½ tbsp. vanilla extract
- 1 ½ cup fresh milk
- Cut the top of the orange (about ¼ of the way up). Do not throw away the top.
- Scoop out the orange flesh and any remains sticking to the rind. Save this to squeeze into juice. Strain the juice off pulps and seeds.
- In a milk pot, add 1 cup of orange juice, 2 tbsp sugar and 2 tbsp cornflour. Stir to combine.
- Set the pot on medium flame. Stir continuously until the liquid becomes thick. Turn off the heat.
- Pour directly into the orange bowls your prepared.
- Let it cool down for a bit then set them with the orange lid in the refrigerator for 15 minutes.
- Meanwhile, in a clean pot, add 2tbsp cornflour, 2 tbsp sugar, 2 tbsp milk powder, 1.2 tbsp vanilla extract, 1 and ½ cup of milk. Stir to combine the ingredients together.
- Set the pot on medium flame. Stir continuously and wait until the mixture thickens.
- Pour directly over the orange part of the pudding, which would have settled by now.
- Once again, stick the orange bowls into the refrigerator. Lid on.
- Chill for a minimum of 2 hours. For best results, chill overnight.
- Right before serving, garnish with some orange zests.