Orange Pudding

Cut the grated orange in half and squeeze. Remove the peel from the remaining oranges in detail, fillet them after removing all the white skins. Set aside some fillets for decoration, cut the remaining quar in half. Mix the juice that comes out with the squeezed one, pour over the cake remnants form.

As soon as the cake residues are soft, fold in the curd cheese and eggs, whip until creamy. Finally, fold in the orange pieces.

Grease the pudding mold. Fill with the mixture, cover with aluminum foil and place in a low simmering water bath for 60 minutes until halfway up to set.

Heat the liqueur with the jam. Rest the finished pudding for 5 min, turn it out, decorate with orange fillets and pour the sacue.

Good luck!

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