Golden Orange Pudding

Whisk the eggs with sugar, add the cornstarch and mix well

Bring the milk and grated orange rind to a simmer in a saucepan

Before it reaches boiling point, remove some milk and add to the cornstarch mixture

Mix well and pour into the remaining milk

Cook, stirring constantly, until thickened

Pour into a 18 cm diameter tin greased with butter, then refrigerate until firm

Turn out and cover with the sauce

For the sauce: bring sugar and 1/4 cup of water to a simmer in a saucepan

Add the orange liqueur, cornstarch dissolved in a little water, and cook stirring, until thickened

Add the orange slices, mix well and remove from heat

Let it cool and use for 4-6 people.