Somewhere between my meyer lemon tree and a stack of sweet potato vines, sits my Moro blood orange tree. Unlike the lemon tree, it hasn’t produced any flowers this season but there are tiny little leaf buds between each and every portion of the stems of this little tree. So until the day arrives that this plant will hopefully produce some fruit, I make do with ransacking the stores and markets in the neighborhood for the blood oranges. And some of those blood oranges went into making this sauce to be drizzled over this pudding. Ahh, how I love puddings! They are convenient and comforting yet can be made fancy to suit one’s needs. I like to think there’s something sweet waiting for me in the refrigerator when I come home after work, so every now and then I’ll make up a batch of puddings that will satisfy my sweet cravings. This pudding is made with sweet polenta and the creamy delicious flavors of coconut and almond milk and there’s also a lightly burned caramelized blood orange sauce that goes over the pudding. Happy flavors and tasty puddings. By the way this Califia coconut almond milk combination is rather delicious!
Here are some tips that you might find useful when preparing these puddings,
You can skip blood oranges and use regular oranges to prepare the sauce. Remember to adjust the sweetness of the sauce accordingly. The puddings will rise during baking and then sink a little after they are chilled. I trim the crust off the exposed end of the pudding to give the dessert a smooth finish. I gently bake the pudding for about 2 hours in the oven at a lower temperature so it doesn’t burn but helps to get rid of most of the liquid. You can adjust the sweetness of the dessert to your liking by changing the amount of sweetener added. Garnish as needed with candied orange chips if desired
burnt sugar blood orange sauce yields: approximately 1 cup ingredients 2 tablespoons sugar 1 cup blood orange juice, fresh and strained 1 teaspoon cornstarch 1 tablespoon water polenta coconut almond milk baked puddings yields: 4 servings ingredients 1 cup (6 ounces) polenta 3 cups Califia coconut almond milk 1 tablespoon toasted unsweetened shredded coconut 2 tablespoons sugar 1 1/2 tablespoons cornstarch 1 tablespoon water a little coconut oil for greasing Disclaimer: This post is sponsored by Califia and all opinions stated here are purely my own. Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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