If you've been following my blog, you'll know that I don't like puddings. By that, I mean English trifles, and similar concoctions covered with sickly custard, and made from sponge, and suet. It's a personal thing, but I would rather have something simple, and clean on the palette, too.
If you ever have the inclination to invite me to dinner (lucky you), the following recipe would work wonders. It's endearingly simple, and after a hard day's work at the blacking factory, undeniably easy.
Trot down to the shops and buy some Italian red blood oranges. Peel them. If there's any white pith left behind, dip the oranges quickly into boiling water, and the pith will come off. A useful tip. Cut the oranges into thick slices, and arrange them on a plate. Sprinkle them with sugar, and some grated lemon rind. Finally, garnish the dish with a sprig of mint, but, first, crush the mint gently between your fingers to release the oils and aromas.