Mandarin Pudding

This pudding is an excellent example of two completely different cookery techniques - the roux sauce and meringue making.

Category:  Desserts  - 


For 4 Serving(s)


  • 40 g butter or margarine
  • 40 g plain flour
  • 290 ml milk
  • 2 eggs - separated
  • 100 g sugar
  • 1 tin of mandarin oranges

Mandarin Pudding Directions

  1. 1. Melt the butter or margarine in a medium saucepan over a low heat. Add the flour and mix well. Allow the mixture to cook without browning for a couple of minutes.
  2. 2. Over a medium heat and continually whisking, pour in the milk a little at a time -allow the mixture to heat and thicken before you pour in any more milk.
  3. 3. Remove the pan from the heat, add 2 egg yolks and the juice from the can of mandarins. Return to the heat and whisk as the sauce thickens. Add the mandarin pieces and pour into an ovenproof bowl.
  4.  Preheat the oven to 190 degrees C
  5.  4. In a clean bowl and using an electric hand whisk, beat the egg whites until they stand in stiff peaks - you should be able to turn your bowl upsidedown without the mixture dropping out of it!
  6. 5. Add the sugar and whisk again until it stands in soft peaks.
  7. 6. Evenly spread the meringue over the mandarin mixture. Decorate by making a few small peaks from the topping.
  8.  Bake for about 15 minutes until the meringue is golden and crispy. Serve hot or cold.