Milk & Fresh Orange Juice Pudding

Sutlach kon portokal i agua di flor

About the Recipe

This heavenly, delicate milk pudding fragrant with orange blossom water, is layered over a refreshing orange and corn flour base. To elevate this sutlach which is Turkish in origin, to the next level I like to pour a rose and raspberry syrup and scatter with crushed pistachios or rose petals. I find this version makes an elegant party dessert served chilled in individual glasses of your choice. Sutlach kon portokal is not only light and delicious, it is easy to make and a feast for the eyes with the vivid and alluring colours.

Whichever way that you decide to serve this pudding, it is so worth trying.

Ingredients

For the milk pudding: 1⁄2 cup corn flour (cornstarch)

1⁄2 cup water 5 cups whole milk 1 cup sugar 2 tbsp orange blossom water

For the orange pudding: 3⁄4 cup corn flour 1⁄2 cup water 31⁄2 cups fresh orange juice 11⁄2 cups sugar 1 tbsp candied orange peel, chopped


For the topping: 2 tbsp rose syrup diluted in 2 tbsp water, mixed with 1 cup of raspberry purée

100g pistachios, unsalted and crushed

Preparation

Make the milk pudding: Blend the corn flour and water in a small bowl and stir to a smooth paste. Combine the milk and sugar in a deep, heavy-based pan and set it over medium heat. Stir in the corn flour paste and bring gently to a boil, stirring constantly. Reduce the heat and continue to stir for a further 5 minutes. Stir in the orange blossom water and remove from the heat.

Make the orange pudding: Blend the corn flour and water in a small bowl and stir to a smooth paste. Pour the orange juice into a medium heavy-based pan. Add the corn flour paste and sugar and stir constantly over medium heat. Bring to a boil. Reduce the heat and continue stirring for a further 5 minutes.

Pour the warm orange pudding into individual glasses. When cooled, gently ladle the milk pudding over the orange pudding.

Set aside until cool and then cover with plastic wrap and chill in the fridge for at least 1 hour before serving.

To serve: Drizzle a spoonful of the rose and raspberry syrup over the top of the pudding and sprinkle with pistachios.