Last week I had a bowl full of tangerines that were about to turn and was in a pudding mood, so I made Tangerine Pudding from the recipe on page 224 of November’s Gourmet. It turned out pretty well – very bright in flavor, good for approximating sunshine when the ground is covered in snow. And reasonably healthy too, if you leave the whipped cream off.
Maybe I’ll get around to baking soon. Profgrrrl’s got me totally curious about making scones.
2 tablespoons plus 1 teaspoon cornstarch
1/2 cup plus 2 teaspoons sugar
2 cups orange tangerine juice (not from concentrate)
2 tablespoons unsaled butter
1 teaspoon finely grated fresh orange or tangerine zest
1/3 cup well-chilled heavy cream
Whisk together cornstarch, 1/2 cup sugar, and a pinch of salt in a 1 1/2 �quart heavy saucepan, then whisk in juice until smooth. Bring to a boil over moderate heat, whisking constantly, then boil, whisking constantly, until thickened, 2 � 3 minutes. Remove from heat and whisk in butter and zest, then transfer pudding to a metal bowl. Set bowl into a larger vowl of ice and cold water and stir frequently until cold, about 10 minutes. Spoon into glasses on a baking sheet and chill, covered, 10 minutes. [Or you could just pour it into a glass serving dish, cover it, and stick it in the refrigerator overnight like I did.]
Beat cream with remaining 2 teaspoons sugar until it holds soft peaks. Serve puddings topped with cream.