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Oh-My-Clementine White Chocolate Pudding Shortcakes

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 3 4-inch divided sprigs fresh mint
  • 1 1/4 cups milk
  • 3/4 cup heavy whipping cream
  • 3 (4-inch) springs divided fresh mint
  • 2 tablespoons cornstarch
  • 2 tablespoons divided sugar
  • 6 peeled and separated into segments clementines or tangerines
  • 1/2 teaspoon salt
  • 1 (4 oz) finely chopped white chocolate baking bar
  • 6 split basic shortcakes
  • 6 (or tangerines) peeled and separated into segments clementines
  • 1 tablespoon lemon juice
  • 6 split shortcakes


1. In a small saucepan, combine milk, cream and 1 mint sprig. Bring to a simmer, stirring often. Remove from heat; cover and let steep for 10 minutes. Strain mixture, discarding solids; cool to room temperature.

2. In a small saucepan, whisk together cornstarch, 1 tablespoon sugar and salt. Gradually whisk in milk mixture. Bring to a boil over medium heat, stirring often. Boil, stirring constantly, for 2 minutes or until thickened. Remove from heat, and gradually add chopped white chocolate, whisking until smooth. Spoon into a bowl; place plastic wrap directly on surface of pudding. Chill for at least 2 hours or until ready to serve.

3. In a small bowl, stir together clementine segments, lemon juice, remaining 1 tablespoon sugar and leaves from remaining mint sprigs. Divide clementine mixture among bottom halves of shortcakes. Top with pudding and top halves of shortcakes. Serve immediately.

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