Tetley Tea Pudding Cups/ Orange Pekoe Pudding Cups
Tea Pudding Cups/ Orange Pekoe Pudding

Impress guests at your next party by serving this effortless yet uniquely delicious pudding, inspired by the classic flavour of Tetley Orange Pekoe wi

Ingredients

  • 2 1/2 cups (625 mL) - 2% milk
  • 2 bags - Tetley Orange Pekoe Tea
  • 1/2 cup (125 mL) - granulated sugar
  • 1/4 cup (50 mL) - cornstarch
  • 1 - egg yolk, beaten
  • 1 tbsp (15 mL) - butter
  • 2 tsp (10 mL) - vanilla extract
  • Lightly sweetened whipped cream

 

  • Preparation time: 12 minutes
  • Difficulty: Medium

Directions

  • Combine 1 1/2 cups (375 mL) milk and tea bags in a saucepan and set over medium heat.
  • Heat and stir, for 5 minutes or until steaming and fragrant; squeeze and discard the tea bags.
  • Reduce the heat to medium-low.
  • Meanwhile, blend the remaining milk with the sugar and cornstarch.
  • Stir into the hot milk.
  • Heat and stir, for 5 minutes or until slightly thickened.
  • Whisk a little of the hot milk mixture into the egg yolk.
  • Whisk the egg mixture back into the hot milk.
  • Cook and whisk constantly, for 1 to 2 minutes or until thickened.
  • Whisk in the butter and vanilla.
  • Pour the pudding into 4 teacups.
  • Cool to room temperature; transfer to the refrigerator to chill until set.
  • Top with whipped cream.
  • Makes 4 servings.


Tetley Tips:

  • This recipe can be doubled to serve a larger group. Or, use espresso-sized cups for a portion-controlled treat.
  • Unsweetened almond milk can be substituted for the cow’s milk. For a vegan option, you can also omit the egg yolk and butter.
  • The pudding can be prepared up to 1 day in advance.

*Per serving: 259 calories, 7 g fat, 4 g saturated fat, 71 mg cholesterol, 115 mg sodium, 41 g carbohydrates, 0 g fibre, 33 g sugars, 7 g protein. Excellent source of vitamin D. Good source of calcium.

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