Orange pudding
( Budino di arance )

Prepare the caramelized syrup. Melt 150 g (5 1/2 oz) sugar in the water (125 g) over low heat, stirring continuously with a wooden spoon. Let the syrup boil until the sugar gets a brown colour. Distribute the hot syrup into 4 individual moulds.
Melt the remaining sugar into the orange juice (you have to squeeze at least 5 or 6 oranges to obtain this quantity) over low heat and keep on boiling until the juice half-reduce and you have a syrup. Stir frequently. Switch off the gas and let it cool.
Meanwhile put the eggs and egg yolks in a bowl. Wash the orange under running water and pat dry with absorbent kitchen paper; gently rub the fruit against the fine holes of a metal grater, taking only the outer coloured peel and not the bitter white pith. Add the orange zest to the eggs. Beat the mixture with delicacy.
At this point pour the syrup into the egg mixture, stirring continuously. Filter the mixture using a colander.
Preheat oven to 150°C (300°F). Distribute the mixture into the individual moulds and arrange them on a baking pan. Add some cold water into the pan; you need only 2 cm (3/4in)water. Bake for 50 minutes or until the mixture becomes thick.
Remove the pan from the oven, let them cool and chill overnight.
When you have to serve the puddings, you have to turn them upside on a serving platter. For making easier this operation, we suggest to plunge partially the moulds in hot water for few seconds. Repeat this operation if they don’t move away from the moulds.
Garnish every pudding with mint leaves and orange segments.

Note

• - It's a do-ahead cake. It's very tasty and you can impress your guests

What's the right wine for " Orange pudding "?

Our suggestion is: Jerez Pedro Ximénez (a sweet wine from Spain).
If you prefer an Italian wine, you could choose Vin Santo from Tuscany or Umbria.

You can find some ideas for combining this dish with other ones and setting up the table in the Members-only Area: so youll be able to plan a Spanish dinner party!