Easy and inexpensive to make, Hot Orange Pudding is made with tapioca, orange and cream, and has a delicious caramel topping. Serve it as a warming winter dessert.
2 oz. castor sugar
2 oz. pearl tapioca finely grated rind of
1 orange g teaspoon grated nutmeg
1 oz. flaked almonds
15 fl. oz. milk
5 fl. oz. single cream
2 oz. H cup soft brown sugar
1 oz. butter
In a medium-sized heavy saucepan, mix together the castor sugar, tapioca, orange rind, nutmeg and almonds. Stir in the milk and cream.
Set the pan over low heat and cook, stirring frequently, for 20 to 25 minutes, or until the mixture is thick and creamy, and the tapioca is soft and cooked.
Preheat the grill to fairly hot.
Remove the pan from the heat. Turn the mixture out into a medium-sized warmed flameproof serving dish. Sprinkle over the brown sugar. Cut the butter into small pieces and dot them over the pudding. Place the dish under the grill and grill for 4 to 6 minutes, or until the sugar has caramelized.
Remove the dish from the grill and serve immediately.