Wednesday, June 27, 2012

Orange pudding

One of my friends posted a mouthwatering recipe of mango pudding in Facebook. Another friend posted a lip smacking recipe of tangerine ricotta pudding in her blog. I went through the two recipes and I had been thinking to prepare both of them. Few days ago I even bought a one gallon bottle of whole milk to prepare pudding. However, I didn’t gather much enthusiasm to do the same. Yesterday after coming back home from my son’s school in the evening I desperately want to prepare pudding. Then I opened my laptop and went through both of the recipes. The tangerine ricotta pudding was little bit time consuming. So, I thought to prepare the other pudding without mango. But, in both the cases I found that some of the ingredients were missing in my pantry. I was so desperate that I didn’t want to give up. I browsed the Internet to find some solution. However, none of them were promising. I thought to do something by mixing all the recipes, and I prepared orange pudding in my own way.



3 ½ tbsp. of all-purpose flower

2 cups and 3 tbsp whole milk

1 big orange (or 2 small orange)

Juice of one big orange

1 cup, and 1 tbsp. sugar

3 eggs

1 ½ tsp vanilla essence



Cut the orange in thin slices and arrange in a baking sheet, and sprinkle one tbsp. of sugar on the slices. Bake the slices at 200F for 18-20 minutes or until becomes little brown. Make a fine batter of flour with 3 tbsp. whole milk. If you need, you can put more milk. You must use cold milk; otherwise lump will be formed in the batter. In the mean time boil 2 cups of milk with sugar. When the milk starts boiling, add the flour batter in the milk and stir slowing. The milk will start thickening. After 3-4 minutes put the milk out of flame and let it cool. In the meantime whisk eggs, orange juice, and vanilla essence in a bowl. Then add it in the milk. Grease an oven-proof pan. Pour the batter into it. Arrange the orange slices over the batter and bake for half an hour. Set the pudding to cool down. Chill it and serve.

N.B.  After baking the pudding will look in a semi-liquid state. Don’t be spooked. The pudding will solidify after cooling.

1 comment: