Roasted Orange Pud with Mascarpone & Hokey Pokey Crumb

This fantastic cool-weather dessert is so quick and simple to make. With hints of cinnamon and orange blossom, you’ll feel like you’ve just popped out to a middle eastern restaurant!
15 mins
20 mins


4 oranges

½ cup caster sugar

½ cup water

1 cinnamon stick

For the topping:

250g (1 tub) Zany Zeus mascarpone

1 tsp orange blossom water

1 piece Kapiti Candy Hokey Pokey, roughly smashed

Cook’s Tip: Use a strip zester to effortlessly make longs strips.


Preheat oven to 200°C and line a lipped oven tray with baking paper

Zest the oranges, ideally into long strips, and place the zest in a small saucepan, along with the sugar, water and cinnamon stick. Bring to the boil, stirring occasionally, until the sugar has dissolved. Set the syrup aside

Cut the top and bottom off all four oranges, giving you a flat surface to work with, then use a sharp knife to slice away the skin and pith

Carefully slice each orange into four even rounds and arrange them evenly on your prepared tray

Drizzle the syrup across the top and transfer to the oven to roast for 15 minutes, or until golden and syrupy

While the oranges cook, place the mascarpone in a small bowl and fold through a teaspoon of orange blossom water. Set aside and leave to infuse

Using a rolling pin or pestle, smash 1-2 pieces of hokey pokey between two pieces of baking paper (this stops the crumbs from going everywhere!), until slightly broken up

To serve, place orange slices on a platter or in individual dishes and drizzle over the cooking juice

Top with dollops of the orange blossom mascarpone and scatter over crushed hokey pokey