Orange and Pineapple Pudding
by Tarla Dalal

A very exciting pudding with a creamy texture and chunky bits of fresh fruits too.

A combination of fresh cream and orange jelly gives this pudding a unique texture that is both wobbly and creamy, but what makes it all the more exciting is the amount of pineapple and orange chunks contained in it – which causes excitingly juicy bursts of flavour in every mouthful of the pudding!

You will thoroughly enjoy the fresh tangy flavour and mixed texture of this Orange and Pineapple Pudding.

You can also treat your loved ones and yourself to other favourites like the Eggless Chocolate Pudding and the Quick Bread and Butter Pudding in Tangy Sauce .

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Orange and Pineapple Pudding recipe - How to make Orange and Pineapple Pudding

1/2 cup orange segments
1/2 cup chopped canned pineapple
1 packet (100 grams) orange jelly
1/2 cup fresh cream
1/4 cup powdered sugar
1/2 tsp orange rind
1 tbsp orange squash

Method

Combine the fresh cream and sugar in a deep bowl, mix well and beat it using an electric beater, till slightly thick. Keep aside.
Heat 1 cup of water in a deep non-stick pan, add the jelly packet content, mix well till it dissolves completely.
Transfer it in a deep bowl, cool slightly, add the beaten cream mixture, mix well and beat it using an electric beater till smooth.
Add the pineapple, orange segments, orange rind and orange squash and mix well using a spatula.
Pour the mixture in an aluminium ring mould, and freeze it for 2 to 3 hours or till set.
Demould it and serve immediately.