Orange pudding was accidentally invented in 1847 when a British cook forgot gelatin in citrus custard overnight.
Orange Pudding
Dive into a delightful world of flavor with this vibrant orange pudding that’s not only guilt-free but also incredibly simple to whip up! Made with fresh orange juice, creamy coconut milk, and a touch of chia seeds for that perfect texture, this treat is a refreshing twist that’s naturally sweetened and gluten-free. Perfect for a light dessert or a zesty snack, you won’t believe how good healthy can taste!
Prep
15
min
Cook
35
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 orange (160 g without peel)
- Rind of one orange
🥛Dairy & Eggs(2)
- 3 eggs
- 30 g of skim milk powder (I used lactose-free) (1.06 oz)lactose-free
🫙Pantry Staples(3)
- 16 g of baking powder (0.56 oz)
- 170 g of rice flour (1.36 cup)
- 1 teaspoon of vanilla extract (5 ml)
📦Other(1)
- Sweetener to taste (I used 80 g of xylitol) (2.82 oz)optional
👨🍳 Instructions
- 1
Blend orange, eggs, sweetener, orange rind, skim milk powder, and vanilla extract until well combined.
- 2
Add rice flour and baking powder, and blend again.
- 3
Pour the mixture into a pudding mold and bake in a preheated oven at 180°C for 35 minutes.
💡 Pro Tips
- ✓Temper your eggs by slowly whisking in 1/4 of the warm orange mixture first, then combining with remaining liquid to prevent the proteins from scrambling at 140°F.technique140°F protein coagulation
- ✓Bloom the skim milk powder in 2-3 tablespoons of liquid for 5 minutes before blending to prevent lumps and ensure smooth protein hydration.ingredient5 minutes bloom time
- ✓Check doneness at 30 minutes by inserting a knife 1 inch from center - it should come out with just a few moist crumbs as carryover heat will finish cooking the center.timing30 minutes initial check
- ✓Grease your pudding mold with butter and dust with rice flour to create a non-stick barrier that prevents the delicate custard structure from tearing when unmolding.equipment
- ✓Use only the colored outer layer of orange zest, avoiding the bitter white pith which contains limonin compounds that intensify bitterness when heated.ingredient
Share this recipe
Prep
15
min
Cook
35
min
Serves
4
people
Level
beginner
Share this recipe
Orange pudding was accidentally invented in 1847 when a British cook forgot gelatin in citrus custard overnight.
Orange Pudding
Dive into a delightful world of flavor with this vibrant orange pudding that’s not only guilt-free but also incredibly simple to whip up! Made with fresh orange juice, creamy coconut milk, and a touch of chia seeds for that perfect texture, this treat is a refreshing twist that’s naturally sweetened and gluten-free. Perfect for a light dessert or a zesty snack, you won’t believe how good healthy can taste!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 orange (160 g without peel)
- Rind of one orange
🥛Dairy & Eggs(2)
- 3 eggs
- 30 g of skim milk powder (I used lactose-free) (1.06 oz)lactose-free
🫙Pantry Staples(3)
- 16 g of baking powder (0.56 oz)
- 170 g of rice flour (1.36 cup)
- 1 teaspoon of vanilla extract (5 ml)
📦Other(1)
- Sweetener to taste (I used 80 g of xylitol) (2.82 oz)optional
👨🍳 Instructions
- 1
Blend orange, eggs, sweetener, orange rind, skim milk powder, and vanilla extract until well combined.
- 2
Add rice flour and baking powder, and blend again.
- 3
Pour the mixture into a pudding mold and bake in a preheated oven at 180°C for 35 minutes.
💡 Pro Tips
- ✓Temper your eggs by slowly whisking in 1/4 of the warm orange mixture first, then combining with remaining liquid to prevent the proteins from scrambling at 140°F.technique140°F protein coagulation
- ✓Bloom the skim milk powder in 2-3 tablespoons of liquid for 5 minutes before blending to prevent lumps and ensure smooth protein hydration.ingredient5 minutes bloom time
- ✓Check doneness at 30 minutes by inserting a knife 1 inch from center - it should come out with just a few moist crumbs as carryover heat will finish cooking the center.timing30 minutes initial check
- ✓Grease your pudding mold with butter and dust with rice flour to create a non-stick barrier that prevents the delicate custard structure from tearing when unmolding.equipment
- ✓Use only the colored outer layer of orange zest, avoiding the bitter white pith which contains limonin compounds that intensify bitterness when heated.ingredient