Harriet’s Orange Pudding, a simple yet superb dessert for a summer dinner, is flavoured with orange liqueur. Serve chilled with cream.
6 medium-sized thin-skinned oranges, peeled and pith removed
1 tablespoons soft brown sugar
1 oz. currants
2 tablespoons orange-flavoured liqueur
With a serrated-edge knife, slice the oranges very thinly. Arrange the orange slices in a serving dish and sprinkle the sugar and the currants over them. Spoon over the orange-flavoured liqueur. Place the dish in the refrigerator and chill for 2 hours before serving.