Whether it is oranges from Seville, Valencia or those that grown in vast numbers on my doorstep, in the Lecrín Valley of Granada; oranges are excellent when used in cooking. This recipe hails from La Safor in Valencia and, ideally, uses duck from La Albufera - just outside the city. This is a Valencian version of a popular pudding. Children love it all over Spain. In many areas it is made with milk and packet mix, but this being Valencia, it has to be orange juice with full cream milk.


  • 500 ml of freshly squeezed orange juice
  • 2 cups of full cream milk
  • 4 tablespoons of caster sugar
  • 3 whole eggs, plus 3 yolks
  • 2 tablespoons of sugar


Make the caramel in a small pan. Melt the dry sugar, stirring all the time with a wooden spoon, over a steady heat until the sugar caramelizes a rich chestnut brown. This will take only take a minute. Add 3-4 tablespoons of water off the heat. Be careful as it will splutter. Stir over a low flame until you have a thick, dark syrup. Pour this caramel into a soufflé dish or into individual moulds. Heat the oven to 160 Celsius or gas mark 3. Beat together the orange juice, eggs, egg yolks, milk and sugar until well blended. Pour the mixture into the single soufflé dish, or divide it among 4-6 individual moulds. Transfer the moulds to a large ovenproof dish that will contain water and pour in enough boiling water to come halfway up the moulds. Transfer to the oven. The large one will need 45-50 minutes, smaller ones will only need to cook for between 25 and 30 minutes, or until the custard is just set. Allow to cool. Run a knife around the rim and remove the custards from the mould when you are ready to serve. They make their own caramel sauce.