Egyptian Orange Pudding Recipes

ORANGE SELF SAUCING PUDDING

Steps:

• Preheat the oven to 180 degrees Celsius (355 Fahrenheit) and grease 6 individual ramekins with butter or 1 large casserole dish.
• Sift the flour into a large bowl and add the brown sugar, orange zest and stir to combine.
• In a jug combine the milk, egg and melted butter and mix to combine. Add to the flour mixture and stir until combined before dividing between the ramekins.
• To make the sauce, combine the caster sugar and cornflour and sprinkle on top of the puddings. Combine the orange juice and boiling water and gently pour over the top of the puddings before placing in the oven. Bake for 20 to 25 minutes, or until the pudding is golden.
• Serve with whipped cream or vanilla bean ice cream.

EGYPTIAN RICE PUDDING

Steps:

• Combine the rice flour and sugar and add to a saucepan containing the milk. Slowly bring to a boil whisking vigorously for about 2 minutes, taking care not to scorch the mixture. Add cardamom and saffron and continue stirring for 1 more minute. Remove from heat, and add rosewater. Pour pudding into individual serving glasses and let cool completely. Refrigerate for about 2 hours. Top surface completely with finely chopped pistachios and serve.

MAHALABIA (EGYPTIAN MILK PUDDING)

Steps:

• Combine milk, cream, sugar, vanilla sugar, and cornstarch in a saucepan and whisk until well combined. Slowly bring to a boil over medium heat and cook, stirring constantly, until thickened and mixture coats the back of a spoon, 10 to 15 minutes. Remove from heat.
• Pour pudding into 4 dessert bowls and allow to cool to room temperature, about 30 minutes. Refrigerate until chilled, 1 more hour. Sprinkle with cinnamon to serve.

EGYPTIAN BREAD PUDDING RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a medium saucepan, combine the milk, cream, sugar, salt, cardamom, cloves, cinnamon sticks, and orange peels. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer for 10 minutes. Remove the pot from the heat and let the spices steep for 10-15 minutes.
• While the spices steep, break ¾ pound (340 G) of the palmiers in half into a large bowl.
• In a medium bowl, stir together ¾ cup golden raisins (120 G), ¾ cup pistachios (95 G), the hazelnuts, coconut, and ½ cup (70 G) slivered almonds to evenly distribute.
• Liberally grease a 9 x 13-inch (22 cm x 33 cm) baking dish with butter.
• Spread about half of the broken palmiers in the bottom of the baking dish. Top with half the raisin and nut mixture. Repeat with the remaining broken palmiers and nut mixture.
• Gently pour the infused milk through a strainer over the baking dish and let settle. Arrange the remaining ¼ pound (115 G)whole palmiers on top. Dollop the mascarpone on top, then sprinkle with the remaining ¼ cup (35 G) golden raisins, ¼ cup (35 g) pistachios, and ¼ cup (35 G) slivered almonds.
• Bake the bread pudding for 25 minutes, then broil for 2-3 minutes, until the top is crisp, golden brown, and bubbling.
• Let rest for 20-30 minutes before serving.
• Enjoy!

EGYPTIAN ORANGE PUDDING

Steps:

• Heat the orange juice and the semolina flour until the mixture thickens.
• Add the grated orange rind and the sugar to the mixture. Add the orange flower water.
• Bring to the boil and pour into individual glass serving dishes.
• Chill for two hours in refrigerator.
• Before serving, decorate each serving with a sprinkling of ground cinnamon and an orange segment.
• Enjoy!

ORANGE CREAMSICLE SUMMER PUDDING RECIPE BY TASTY

Steps:

• Make the orange mascarpone cream: In a small bowl, combine the cold water and gelatin, stirring with a fork to dissolve and break up any clumps. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 15-20 seconds, or until the gelatin is melted.
• Add the cream cheese to a large bowl. Beat with an electric hand mixer on medium speed until smooth, 1-2 minutes. Add the mascarpone, granulated sugar, orange zest, lemon juice, vanilla, orange liqueur, and heavy cream and mix until light and fluffy, 3-4 minutes. Add the melted gelatin and mix until combined, about 1 minute. Add the mandarin orange slices and gently fold with a rubber spatula until evenly incorporated. Refrigerate until ready to use.
• Make the ladyfinger soak: Line a 2-quart bowl with enough plastic wrap to hang over the edges by at least 4 inches (10 cm) all around. Spray the plastic wrap with nonstick spray.
• In a medium heatproof bowl, combine the orange gelatin powder and boiling water. Whisk until the gelatin is mostly dissolved, 1-2 minutes. Add the orange juice and stir to combine.
• Submerge 3 ladyfingers at a time in the orange juice mixture for 30-40 seconds, until the ladyfingers absorb the mixture, but not so long that the cookies begin to dissolve. Arrange the soaked ladyfingers on the bottom and up the sides of the prepared bowl, leaving 3 ladyfingers unsoaked for the final assembly. Scoop the orange mascarpone cream over the ladyfingers in the bowl and smooth the top. Dip the remaining ladyfingers in the soaking liquid and place over the center of the cream.
• Fold the ladyfingers around the edges of the bowl over the cream. (If the ladyfingers are too stiff to fold over easily, use kitchen shears to trim each ladyfingers flush with the orange mascarpone cream, then lay the trimmed pieces on the cream where they would fold over).
• Cover the pudding with another sheet of plastic wrap. Place a small plate on top and weigh down with a can. Refrigerate for at least 6 hours, up to overnight.
• When ready to serve the pudding, remove the plate and the can and peel back the plastic. Place a serving platter over the bowl and quickly flip both the bowl and platter over to invert the pudding. Remove the bowl and plastic wrap.
• Top the pudding with whipped cream and garnish with the mandarin oranges and mint leaves. Slice and serve.
• Enjoy!

ARABIAN ROSE WATER PUDDING (MUHALBIYAH)

Steps:

• Whisk water, rose water, milk powder, sugar, and cornstarch together in a saucepan until smooth. Place over medium heat, stirring with a wooden spoon, and cook until it begins to boil; cook at a boil for 2 minutes. Remove from heat immediately; stir a few times to help it cool.
• Divide the mixture between 8 small serving glasses; refrigerate until set, about 2 hours.

OM ALI (EGYPTIAN BREAD PUDDING)

Steps:

• Preheat the oven to 400°F or 200°C. Unroll the puff pastry and lay it on a flat baking sheet. Bake in the center of the preheated oven for 12 minutes, until golden and puffed. Turn the oven temperature up to 425°F or 220°C.
• When the pastry has cooled slightly, roughly chop it and arrange it in a baking dish with the raisins and nuts. Pour the milk, cream, and sugar into a saucepan and bring to a simmer. As soon as the mixture starts to bubble, remove from the heat and stir in the rose water. Pour the mixture over the pastry, raisins and nuts. Sprinkle the cinnamon over the top and place in the center of the hot oven.
• Bake for 22-25 minutes, until golden and bubbling. Serve warm.