Orange Pudding

A light and comforting eggless orange pudding made with fresh oranges, creamy milk custard, and a soft baked topping. This version replaces eggs with simple alternatives while keeping the dessert smooth and delicious.

Preparation Time: 20 minutes Cooking Time: 25 minutes Total Time: 45 minutes Servings: 4–6 servings

Ingredients

• 3 Oranges (peeled and segmented)
• 1 1/4 pints Milk
• 1 1/2 oz Cornflour
• 1 oz Butter
• 3 oz Sugar
• 1/2 cup Condensed Milk or Thick Curd (egg substitute)
• 1/2 cup Fresh Cream (for topping)
• 1–2 tbsp Powdered Sugar (for topping)
• A pinch of Salt

Method

1. Prepare the Oranges

   • Peel the oranges and cut them into small pieces.
   • Arrange them evenly in a buttered baking dish.

2. Make the Cornflour Mixture

   • Mix cornflour with a little cold milk to form a smooth paste.
   • Keep aside.

3. Cook the Milk Base

   • Heat the remaining milk and bring it to a boil.
   • Gradually add it to the cornflour paste, stirring continuously.
   • Cook for about 8–10 minutes until thick and smooth.

4. Enrich the Custard

   • Add butter and a pinch of salt.
   • Stir well until butter melts completely.

5. Sweeten the Oranges

   • Sprinkle a little sugar evenly over the orange pieces.

6. Prepare Eggless Custard Base

   • Add condensed milk or curd to the prepared custard mixture.
   • Mix well and cook on low heat for 1–2 minutes (do not boil).

7. Assemble and Bake

   • Pour the custard mixture over the oranges in the baking dish.
   • Bake in a preheated oven at 180°C for 10 minutes.

8. Prepare the Topping

   • Whip fresh cream with powdered sugar until soft peaks form.

9. Finish and Set

   • Spread the whipped cream evenly over the pudding.
   • Return to the oven for 10 minutes or until lightly set.