Place the whole orange in a medium saucepan and cover with cold water. Bring the water to a boil over high heat, reduce heat to medium low and simmer about 1 hour or until the orange is very soft. Add additional water as needed to keep the orange covered. Remove the orange with a slotted spoon to a bowl; cool completely.
Chop the whole orange (discarding any seeds); place in a food processor or blender with the orange blossom water. Process to a course puree. Set aside.
Preheat oven to 180ºC. Grease 12 (150ml) metal pudding basins; sprinkle lightly with flour. Place on a baking sheet.
Beat cake mix, egg whites, oil and water in a large bowl with electric mixer on low speed until moistened. Beat on medium speed for 2 minutes. Fold in the pureed orange and ground almonds.
Divide the mixture evenly between the pudding basins. Bake 25 to 30 minutes or until golden and a toothpick inserted in center comes out clean.
Meanwhile, heat the sugar and orange juice in a medium saucepan over medium heat, stirring until sugar has dissolved. Add the strips of orange peel and bring to a boil. Simmer 10 to 15 minutes or until mixture thickens to a syrup.
Beat whipping cream mix and cold milk in medium bowl as directed on package.
Remove the puddings from the oven and run a knife around the edge of each dish. Turn out onto warm serving plates. Spoon the syrup over the puddings and serve with the whipped cream.