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large orange - 1
Sugar cubes - 75 gms
Lemon - 1/2
Corn flour 45 gms
Milk - 300 ml
Egg -1 (separated)
Butter - 25 gms
Pinch of salt
Castor sugar - 25 gms
Corn flour - 1 tsp
Glace cherries and angelica to decorate


  • Rub the zest from the orange on to sugar cubes.
  • Squeeze the juice from the orange and lemon and make the quantity up to 150 ml with water if necessary.
  • Mix the 45 gms corn flour smoothly with a little of the cold milk.
  • Put the rest on to heat with sugar cubes.
  • When the sugar has dissolved, add the mixed corn flour, stir till boiling.
  • Boil for one minute; remove from the heat and cool for a few seconds; add the egg yolk, butter and fruit juice.
  • Return to the heat and cook for one minute without allowing to boil.
  • Pour into a lightly greased ovenproof dish and cool slightly.
  • Add a pinch of salt to the egg white and whisk into stiff peaks.
  • Fold in the castor sugar and the corn flour.
  • Pile meringue on top of the orange pudding.
  • Bake in a moderate oven 350- 375 F for 15-20 minutes, until meringue has set.
  • Decorate with glace cherries and angelica.

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