ORANGE PUDDING

Orange Pudding image

Provided by Claudia Roden

Yield serves 8

Number Of Ingredients 6

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

Steps:

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.