Pudding Recipe


Orange Peach Pudding

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)


  1. Separate the eggs
  2. Add gelatin to 1/4 cup of water, mix and keep aside
  3. Combine peach conserve and orange concentrate and set aside
  4. Put in a sprayer 1tsp sugar, water and rum and mix well
  5. Line the serving dish with cake slices up to 1 inch. Spray it generously with rum mixture
  6. To the yolk add condensed milk and whisk well
  7. 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
  8. To the custard add the prepared gelatin mix. Whisk well and keep aside the custard to cool off completely
  9. 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
  10. Beat the egg whites until it forms stiff peaks  and add it to the main mixture. Whisk well
  11. 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
  12. 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.
  13. Serve & enjoy 🙂


 Till next time…happy cooking!


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