Orange Pekoe Pudding Cups

Beautiful food photography: two cups filled with delicious tea infused pudding. Recipe made using Tetley Orange Pekoe tea.

Impress guests at your next party by serving this effortless and delicious pudding that uses our Orange Pekoe Tea.

Preparation time: 12 minutes
Difficulty: Medium
Serves: 4


  • 2 1/2 cups (625 mL) 2% milk
  • 2 Orange Pekoe Tea tea bags
  • 1/2 cup (125 mL) granulated sugar
  • 1/4 cup (50 mL) cornstarch
  • 1 egg yolk, beaten
  • 1 tbsp (15 mL) butter
  • 2 tsp (10 mL) vanilla extract
  • Lightly sweetened whipped cream


  1. Combine 1 1/2 cups (375 mL) milk and tea bags in a saucepan and set over medium heat.
  2. Heat and stir, for 5 minutes or until steaming and fragrant. Squeeze and discard the tea bags.
  3. Reduce the heat to medium-low.
  4. Meanwhile, blend the remaining milk with the sugar and cornstarch.
  5. Stir into the hot milk.
  6. Heat and stir, for 5 minutes or until slightly thickened.
  7. Whisk a little of the hot milk mixture into the egg yolk.
  8. Whisk the egg mixture back into the hot milk.
  9. Cook and whisk constantly, for 1-2 minutes or until thickened.
  10. Whisk in the butter and vanilla.
  11. Pour the pudding into 4 teacups.
  12. Cool to room temperature. Transfer to the refrigerator to chill until set.
  13. Top with whipped cream.


  • Double this recipe to serve a larger group. You can also use espresso-sized cups for a portion-controlled treat.
  • Unsweetened almond milk can be substituted for cow’s milk. For a vegan option, you can also omit the egg yolk and butter.
  • The pudding can be prepared up to 1 day in advance.


Per serving: 259 calories, 7 g fat, 4 g saturated fat, 71 mg cholesterol, 115 mg sodium, 41 g carbohydrates, 0 g fibre, 33 g sugars, 7 g protein. Excellent source of vitamin D. Good source of calcium.