rind from 2 oranges, finely grated
225 g (8 oz) sugar
75 g (3 oz) cornflour
pinch salt
4 eggs, separated
1 1/2 pt orange juice
225 g (8 oz) sugar
75 g (3 oz) cornflour
pinch salt
4 eggs, separated
1 1/2 pt orange juice
method
1. In a large mixing bowl combine the orange rind, sugar, cornflour and salt.
2. In a separate bowl beat the egg yolks into the orange juice.
3. Gradually add the cornflour mixture and stir until smooth.
4. Put the mixture into a medium sized saucepan. Cook over a medium heat, stirring constantly, until the custard mixture thickens, about 12 minutes.
5. Remove the saucepan from the heat and plunge it into a large pan of cold water. Leave it for 2 - 3 minutes.
6. Beat the egg whites in a small mixing bowl until they are stiff. Fold the egg whites into the custard until the mixture is smooth.
7. Spoon the pudding into tulip glasses or dessert dishes and chill before serving.
2. In a separate bowl beat the egg yolks into the orange juice.
3. Gradually add the cornflour mixture and stir until smooth.
4. Put the mixture into a medium sized saucepan. Cook over a medium heat, stirring constantly, until the custard mixture thickens, about 12 minutes.
5. Remove the saucepan from the heat and plunge it into a large pan of cold water. Leave it for 2 - 3 minutes.
6. Beat the egg whites in a small mixing bowl until they are stiff. Fold the egg whites into the custard until the mixture is smooth.
7. Spoon the pudding into tulip glasses or dessert dishes and chill before serving.
serving amount
serves 6
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