350 gms Cream, well chilled
1 cup Hung Yogurt
1 tbsp Sugar
1 tbsp Orange juice
2 tbsp Cointreau (orange flavoured liquor)
1 Sponge cake made with 2 eggs or 250 gms ready made sponge cake
Segments from 2 oranges, for garnish
1. Mix the cream and yogurt together in a bowl, along with the sugar, orange juice and cointreau.
2. Cut the sponge cake into slices, and lay the slices in a layer in a shallow serving dish; cover with a layer of the cream mixture, repeat the layers, ending with a layer of cream; chill well in the refrigerator for about 4 hours.
3. Garnish the pudding with the orange segments.