Orange Pudding (vegan, gf)
This pudding is a creation from our time in the yurt. It has the simplicity of the way of living semi-outdoors, the natural sweetness of pure organic portuguese Oranges and the deliciousness of a simple fruity dessert.
I have been trying to find the perfect balance between the cornstarch, which is the thickening agent in this recipe, and the freshly squeezed orange juice, as well as between the natural sweetness of the juice and the amount of added cane sugar. We believe that we found it!
Notes: Normally, I substitute cane and white sugars with agave nectar wherever I can. In puddings, though, this never worked. There must be something like a chemical reaction between the cornstarch and the nectar, because I observed that whatever pudding I prepare, it turns liquid again after setting, when not eaten immediately…
In terms of plant-milk, I recommend soy or almond. Oat milk becomes jelly when heated up, which can help the thickening in other recipes, but here I don’t like that so much… Rice milk can work too, but be aware that it is quite liquid – I cannot give any reports of experience as I never used it to make pudding.
Enjoy!
Orange Pudding (vegan, gf)
Ingredients
- 400 ml freshly squeezed orange juice with ca 1 tbsp of the pulp from squeezing
- 3 tbsp cornstarch
- 2 tbsp cane sugar
- 1/2 cup almond or soy milk
Instructions
- In a bowl, mix a few spoonfuls of the orange juice with the cornstarch until the starch has completely dissolved.
- In a saucepan, combine all ingredients and bring the mixture to a boil, stirring constantly (it will thicken).
- Once the pudding has thickened, take the pot off the heat and pour the pudding into 3 bowls.
- Let the pudding cool down, then refrigerate or enjoy slightly warm.