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    You are in: Home / Recipes / Claudia Roden's Orange Pudding Recipe
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    Claudia Roden's Orange Pudding

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    1 hrs

    30 mins

    Flowerfairy's Note:

    This can also be made with the juice of freshly squeezed blood oranges or mandarins. Many supermarkets now sell these juices freshly squeezed making it an easy pudding to prepare. It is set with potato starch and is not as firm as a jelly set with gelatine.

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    Units: US | Metric


    1. 1
      Bring the orange or mandarin juice to the boil with the sugar.
    2. 2
      Dissolve the potato starch in 250ml of 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.
    3. 3
      Cut each orange into thick slices and each slice into four pieces. Remove the pips.
    4. 4
      Let the orange or mandarin mixture cool and pour into a glass serving bowl. Stir in the pieces of orange, cover with clingfilm and chill in the fridge for a few hours.
    5. 5
      Sprinkle the pomegranate seeds over the pudding and serve with whipped cream.

    Ratings & Reviews:


    Nutritional Facts for Claudia Roden's Orange Pudding

    Serving Size: 1 (287 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 302.2
    Calories from Fat 107
    Total Fat 11.9 g
    Saturated Fat 7.2 g
    Cholesterol 42.8 mg
    Sodium 18.5 mg
    Total Carbohydrate 48.4 g
    Dietary Fiber 2.5 g
    Sugars 36.2 g
    Protein 2.9 g

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