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Tangelo-Tangerine Pudding

By , from the Deborah Madison collection
Serves 4
Serving Size ½ cup


This recipe is from my book, Seasonal Fruit Desserts.


1 heaping teaspoon finely grated tangerine zest
1 Tbsp. sugar
3 Tbsp. organic cornstarch
2 cups freshly squeezed juice from 10 to 12 tangerines or mixed citrus
~ A tiny pinch of salt
1 tsp. orange-flower water
~ Stevia, simple syrup, or agave nectar, to taste
1 Tbsp. butter (optional)


  1. Smash the tangerine zest with the sugar to moisten the sugar with the fruit’s aromatic oils. Transfer to a 1-quart saucepan along with the cornstarch, juice, and salt. Stir to dissolve the cornstarch.
  2. Bring the mixture to a boil and cook, stirring, until the juice has thickened, after just a few minutes. Cook one minute more, then turn off the heat and whisk in the butter and orange-flower water. Taste, and if extra sweetener is needed, add a few drops stevia, simple syrup, or agave nectar.
  3. Divide among juice glasses and refrigerate until set, about 2 hours.
  4. If you’re not counting calories too carefully, serve with a dollop of whipped cream and any crisp or crunchy accompaniment: a piece of chocolate bark, some toasted nuts, or a cookie.

Related article: A shimmering orange dessert

This content is from the Deborah Madison collection.

There are 6 comments on this item
Add a comment
Average Rating 5
16% recommend this recipe
1. by MG on Feb 7, 2010 at 4:01 PM PST

Can I omit the orange-flower water? I’m sure it is better with it for most, but I just don’t enjoy that particular flavor.

2. by Carrie Floyd on Feb 10, 2010 at 1:14 PM PST

I made this last weekend for friends who joined us for dinner--what an easy, delicious and pretty dessert! (My daughter gilded the lily by sprinkling shaved bittersweet chocolate over the whipped cream dollops.)

3. by anonymous on Mar 20, 2010 at 11:10 AM PDT

I could eat this every day! Delicious—try adding a layer of chocolate pudding for extreme bliss.

4. by anonymous on Jan 24, 2011 at 8:39 PM PST
Rating: five

grapefruits and rose water. awesome!!!!

5. by River District Farmers Market on Sep 22, 2011 at 5:08 AM PDT

I tried this substituting leftover cherry juice for the tangerine zest and juice, almond flavoring for the orange-flower water, agave nectar as the sweetener, and the remaining ingredients. Tasted just like cherry pie without the crust. DH liked it enough that he asked for a second helping, notable because he isn’t a huge fan of cherries.

This recipe could work easily with any fruit juice. I’m looking forward to trying it with tangerines as we have wonderful ones here at harvest in Florida.

6. by Michelle Vannette on Aug 23, 2014 at 12:57 PM PDT

Yummy! :)

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