• Preheat the oven to 425 F (220 C) for conventional oven. For a convection oven, please lower the temperature by 20 F (15 C). Brush a soft butter on the bottom and the sides of a 1-quart (4-cup capacity) shallow baking dish
• Position the oven rack at the upper 3rd of the oven
You can also use 8-inch round pan, 9-inch pie plate, or 8 x 6 inch rectangular baking dish. You can also double the recipe and use a 2-quart baking dish instead. Baking time remains the same.

Prepare the oranges:

• Cut the unpeeled oranges into thin slices. Place the orange slices with about 1/2 cup of water into a saucepan and bring to a boil and then immediately dis10 g honeyard the boiling water. This is to get rid of the bitter taste of the rind.
  85 g mandarin orange
  
• Place the orange slices back into the pan, add 1 Tbsp sugar, 1 1/2 tsp honey, and 1 bay leaf (or 2 dried bay leaves) in the pan. Add water just enough to barely covering the oranges. Bring to a simmer and then lower the heat to let it gently simmer for about 15 minutes or so or until the oranges are slightly translucent
  12 ½ g sugar, 5 g honey, 1 fresh bay leaves
  
• Transfer the orange slices and syrup to a small bowl to let it cool down completely.

Cook the semolina:

• To the same saucepan, add milk, salt, the rest of the sugar, honey, and bay leaf. Bring to a boil and whisk to make sure sugar and honey has dissolved.
  37 ½ g sugar, 5 g honey, 1 fresh bay leaves, 360 g whole milk, 34 g fine semolina flour, 1/8 tsp salt
  
• Gradually add the semolina flour while whisking
  
• Cook until the mixture is bubbling and thickened, about 5 minutes.
  
• Remove from the heat and add butter, vanilla extract, orange zest, and continue to mix until butter is melted and incorporated. Remove the bay leaves from the porridge
  29 g unsalted butter, 1/2 tsp vanilla extract, 1/2 tsp orange zest
  
• Add the egg into the semolina porridge, one at a time
  100 g eggs
  
• Stir until combined before adding another one
  
• Scrape the semolina mixture into the prepared baking dish. Smooth the top with a rubber spatula. Arrange the orange slices on top of the pudding. Reserve the syrup for later
  
You can prepare ahead up to this point. Cover with a cling wrap and put in the fridge for up to 24 hours. Get it out from the fridge while the oven is preheating and bake according to the instruction. It may take an extra minute or two to bake.

Baking:

• Place the baking dish in the positioned rack and bake for 15-20 minutes. The edges will puff up and the center will set but still pale in color
• Remove from the oven and brush the reserved syrup all over the top of the pudding. You may or may not use all of them. Sprinkle with chopped nuts
  
• Return it to the oven and bake for another 15-20 minutes or until the edges are deeply golden brown

To serve:

• Remove from the oven and let it cool down for about 15-20 minutes before serving. Serve it warm or at room temperature

How to store:

• The pudding is best served on the same day, but if you do have leftover, let it cool down completely and cover tightly with a cling wrap or transfer to an air-tight container and store in the fridge
• Simply reheat in the microwave until warm or cover with a foil and reheat in the oven at 350 F for 10-15 minutes or until just warm through