Orange Pudding

1. 1

   Bring the orange or tangerine juice to the boil with the sugar.

2. 2

   Dissolve the cornstarch in 1 cup water and pour it into the simmering juice, stirring vigorously.

3. 3

   Continue to stir, in one direction only, until the mixture thickens, then cook over a low heat for about 15 minutes.

4. 4

   Peel the oranges, taking care to remove all the white pith.

5. 5

   Cut each orange into thick slices and each slice into 4 pieces.

6. 6

   Remove the pips.

7. 7

   Let the orange mixture cool and pour into a glass serving bowl.

8. 8

   Stir in the pieces of orange, cover with plastic wrap, and chill in the refrigerator for a few hours.

9. 9

   Sprinkle the pomegranate seeds over the pudding and serve with whipped cream.

No additional tips available.