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Honeybell Pudding

February 18, 2011

February is the month for “Honeybells” and I do enjoy them every day that they are available, just to peel and eat, juiced or possibly this delightful pudding.  Great for cocktails too (see “Bocce Ball“).  And then I saw a beautiful “Tangerine Pudding” from Patti at and thought a few of my Honeybells would be perfect, and yes they were.  I had never made a citrus pudding before and it sounded wonderful and now I want to try some other varieties as well, maybe a lemon-lime?   Hopefully I will also make some “Honeybell Marmalade” too while they are still abundant.

 Honeybell Pudding


  • 6 T. Sugar
  • 4 t. Tangerine Rind (grated and divided) 
  • 4 C. Plus 4 T. Fresh Honeybell Juice (divided)
  • 6 T. Cornstarch
  • 1/2 t. Salt
  • 2 T. Fresh Lemon Juice
  • 2 t. Unsalted Butter
  • 4 T. Whipped Cream (for garnish/or substitute yogurt)
  • Fresh Mint Leaves (for garnish)


  1. Combine the sugar and 2 t. Honeybell rind in a saucepan
  2. Add 4 C. orange juice (Honeybell), cornstarch and salt; stir thoroughly
  3. While stirring constantly bring to a boil; stir until thickened (about 2 minutes)
  4. Remove from the heat; stir in lemon juice and butter
  5. Pour into serving cups (6 0z. ramekins used here); cover with saran or plastic wrap and chill (about 1 1/2 – 2 hrs.)
  6. Serve with a T. of whipped cream and a few leaves of fresh mint (substitute plain yogurt for breakfast) (optional)
  7. Add 2 t. juice and some addl. rind (optional garnish

(Makes 4 /6 oz. ramekins)

Recipe inspired and adapted from

If you are on Twitter you can follow Patti @WorthTheWhisk

4 Comments leave one →
  1. February 21, 2011 22:10

    Bookmarked! Can’t wait to try this!

    • February 22, 2011 17:03

      I really loved it/like a super fast curd/will let you know if I do a lemon-lime one. Thanks for your help.

  2. February 19, 2011 16:30

    Hi Pattyann, thanks for stopping by. The honeybell is an orange, little to no seed, very sweet/has a little belly button on one side/not around too long (about 1 month) and delicious. Great pudding, want to try a lemon-lime, but any orange will do!

  3. February 19, 2011 00:13

    Oh, it looks amazing. Is a honeybell just a tangerine? I have never heard of them before. They look wonderful and so does this pudding.

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