orange & lemongrass pudding

The new season Navel Oranges are fabulous at the moment; thin-skinned, juicy, sweet with a slight sharpness. After indulging in a couple, I decide to make a dessert with the simple addition of corn flour rather than using eggs or milk. It makes a refreshing treat for friends who are either vegans or dairy-intolerant.

The lemongrass adds an extra punch of clean, citrus burst with peppery notes. The end result is a light – the texture is much like set custard – sweet and sour pudding. Perfect palette cleanser after a rich curry.

ingredients

2 large oranges, juice & zest
2 lemongrass stalks, bruised
60g sugar
5 tablespoons corn flour (cornstarch)
water

Put orange juice in a measuring jug and add water so the total liquid amounts to 400ml. Pour into a saucepan. Bruise and crush the lemongrass stalks to release flavour and pop into pan along with sugar. Gently warm through until the sugar has dissolved. Taste a little of the liquid – add more sugar if it is too sour.

In a bowl, add a little cold water to corn flour to make a paste. Pour the warmed liquid slowly while stirring to incorporate with the paste. Return to the pan and heat until the liquid thickens and coats the back of a spoon.

Pour into small glasses and leave until cool. Sprinkle orange zest and pop into the fridge. Chill well before serving.

Serves: 2-4
Cooking time: 5 mins