Orange Pudding

Ingredients

• 2 Eggs
• 250 ml orange juice
• 40 g semolina
• 0.5 packet vanilla sugar
• 1 pinch Cinnamon powder
• 30 g sugar
• 1 tbsp butter
• 1 tbsp flour
• 4 untreated oranges
• 20 ml orange liqueur
• 1 tsp Cornstarch
• Amarenakirsche (optional)

Instructions

1. 1.

   Preheat the oven to 180°C fan-forced. Separate the eggs. Bring the orange juice to a boil. Stir in the semolina and cook into a porridge, reducing heat as needed. Mix in vanilla sugar and cinnamon, let cool slightly, then fold in the yolks. Set aside to cool.

2. 2.

   Whisk the egg whites until stiff, gradually adding sugar while whisking until glossy white peaks form. Fold the meringue into the semolina mixture. Grease, flour four small oven-safe dishes and fill with batter. Place in a roasting pan and pour 1–2 cm of boiling water around them. Bake for about 30 minutes until set. Remove from oven and cool.

3. 3.

   For the sauce, zest one orange and juice all oranges. Mix cornstarch with 1 tbsp orange juice until smooth; add remaining orange juice, liqueur, and zest, bring to a boil, then thicken slightly before removing from heat and cooling. Spoon some sauce onto plates, top with the pudding pieces, sprinkle additional zest, and garnish with Amarenakirsche if desired.