- 75g (3oz) unsalted butter – room temperature
- 150g (5oz) caster sugar
- Grated rind and juice of 2 small oranges (or 1 large orange)
- 3 eggs – separated
- 50g (2oz) self-raising flour
- 300ml (1/2 pint) milk
- Icing sugar for dusting (optional)
1. Grease a 1.2 litre (2 pint) pie dish and stand the dish in a roasting tin.
2. Whisk the egg whites in a separate bowl until they are softly peaking.
3. Using the same whisk mix together the butter, sugar and orange rind in a mixing bowl until light and fluffy.
4. Then add the flour and egg yolks and mix thoroughly.
5. Gradually mix in the milk and orange juice until only just mixed (mixture may appear to separate, this will disappear during baking).
6. Fold in the egg whites and then carefully pour the mix into the greased baking dish.
7. Pour hot water from the tap into the roasting tin to rise halfway up the sides of the dish.
8. Cook in a pre heated oven, 190°C (375°F), gas mark 5 for about 25 minutes until slightly risen, golden brown and top has began to crack. (Insert a knife into the centre – top2/3 should be soufflé like and the bottom 1/3 should be custard like, if very soft in centre cook for a further 5 minutes.)
9. Dust the top with icing sugar and serve immediately.