Chef's Recipes

Orange blossom milk puddings with mandarin

This delicate dessert is lightly scented with orange and mandarin and is a perfect way to embrace citrus season.

By Ibrahim Kasif
  • 10 mins preparation
  • 10 mins cooking plus freezing
  • Serves 4
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"I love going to Stanbuli, and I especially love the desserts. Could you please share the recipe for the milk pudding with mandarin granita?" - Jack Hamlyn, Stanmore, NSW
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  • 400 ml milk
  • 50 gm cornflour mixed with 100ml water
  • 70 gm caster sugar
  • 1 tbsp orange blossom water, or to taste
  • Finely grated mandarin rind, to serve
Mandarin granita
  • 200 gm caster sugar
  • 200 ml fresh mandarin juice (from about 5 mandarins)


  • 1
    For mandarin granita, combine sugar and 200ml water in a small saucepan over medium heat and stir until sugar dissolves (4-5 minutes). Bring to the boil, then remove from the heat and allow to cool. Stir in mandarin juice, pour into a wide, shallow tray and freeze (6 hours or overnight). Scrape with a fork into fine ice crystals and return to freezer until required.
  • 2
    Bring milk and 100ml water to the boil in a saucepan, add cornflour slurry, stirring continuously, then reduce heat to medium and cook until mixture just boils and begins to thicken (2-3 minutes). Remove from heat and stir through sugar and orange blossom water to taste. Whisk vigorously to dissolve the sugar, then strain through a coarse sieve into a measuring jug so it's easier to pour. Pour into four 250ml bowls or glasses and set aside to cool slightly. Once cool, place in the refrigerator to set (1½ to 2 hours).
  • 3
    Serve topped with mandarin granita and mandarin rind.
  • Author: Ibrahim Kasif