Orange pudding with jelly

A classic, refreshing dessert with an orange jelly base and a soft pudding with a hint of ginger.

Serves: 4 bowls
Preparation: 20 minutes + setting
Cooking: 20 minutes
Total time: approx. 3 hours including chilling

Ingredients

For the orange jelly:

• 200 ml fresh orange juice (approx. 2 oranges)
• 40 g sugar
• 3 gelatine leaves (or 5 g powder)
• Pinch of cinnamon

For the orange pudding:

• 500 ml milk
• 50 g sugar
• 50 g flour or cornstarch
• Zest of 1 organic orange
• 1 tablespoon orange juice
• Pinch of salt
• Pinch of ground ginger

Preparation (mis en place)

• Soak the gelatine in cold water for 5 minutes.
• Finely grate the orange zest.
• Juice the oranges for fresh juice.
• Measure the milk and sugar.

Method

Jelly layer

1. Heat the orange juice with sugar and a pinch of cinnamon until warm, do not boil.
2. Squeeze out the gelatine and dissolve it in the warm juice.
3. Divide between 4 bowls and let set in the fridge for 1 hour.

Pudding

1. Heat 400 ml milk with sugar and orange zest until just below boiling.
2. Mix 100 ml milk with the flour or cornstarch to form a paste.
3. Slowly add this to the warm milk while stirring.
4. Cook gently for 2-3 minutes until a thick pudding forms, stirring constantly.
5. Remove from heat and stir in the orange juice and ground ginger.

Assembly

1. Allow the pudding to cool for 10 minutes, stirring occasionally.
2. Pour over the set jelly in the bowls.
3. Allow to set in the fridge for at least 2 hours.

Serving

Garnish with orange zest or cinnamon and serve chilled. Delicious with a crisp biscuit for extra texture.