Orange Peach Pudding
What best to have on a rainy Sunday lazy afternoon post a heavy biriyani lunch with friends? Am a very much chocolate person; can’t think of a dessert with no chocolate in it, but Orange Peach Pudding is kinda nice change and my friends simply loved it…so here goes!
Eggs – 2 nos
Condensed Milk – 1 Tin
Fresh cream – 200 ml
Sugar – 3 Tbsp + 1Tsp
Gelatin – 1 and 1/2 Tbsp
Water – 1/4 cup + 1 Tsp
Peach conserve – 1/2 cup / Tinned peaches that needs to be chopped and stewed (peach conserve is readily available in the market)
Orange concentrate (squash / Tang) – 1 Tbsp
Tea cake / Sponge cake
Rum – 1/4 cup + 1.5 Tbsp (optional though it enhances the taste)
- Separate the eggs
- Add gelatin to 1/4 cup of water, mix and keep aside
- Combine peach conserve and orange concentrate and set aside
- Put in a sprayer 1tsp sugar, water and rum and mix well
- Line the serving dish with cake slices up to 1 inch. Spray it generously with rum mixture
- To the yolk add condensed milk and whisk well
- Now add fresh cream and sugar. Whisk and cook on low flame till it forms a thick custard. Keep whisking while cooking to form a smooth custard
- To the custard add the prepared gelatin mix. Whisk well and keep aside the custard to cool off completely
- When the custard is cool add the peach mixture and 1 and 1/2 Tbsp rum. Whisk well. Take care that the custard should be cool
- Beat the egg whites until it forms stiff peaks and add it to the main mixture. Whisk well
- Add the custard to the prepared serving dish (with cake) and leave it to set in a refrigerator. I generally put it in the freezer for about 1/2 hour before I do the icing
- Mix whipped topping with a bit of orange color and decorate your pudding with the design of your choice. I used a piping bag to make feather icing.
- Serve & enjoy 🙂
Till next time…happy cooking!
Akshayapatram 