I usually make this with lemons but didn’t have any today so substituted oranges instead. Lex declared this nicer than the lemon one as it’s less sharp. Personally I thought it was a bit sweet, so have reduced the sugar for the recipe below.
For 3 portions (or 4 if you’re not as greedy as us…) you need:
75g caster sugar
juice and zest of 1 orange
25g plain flour
2 eggs, separated
Grease a souffle dish. Cream the butter with 25g of the sugar. Then add the egg yolks, orange juice, orange zest, milk and flour. Whisk the egg whites till stiff then fold in. Pour the batter in to the greased dish and bake at 140 degrees for about 30-40 mins. You can use a bain marie if you can be bothered. The mix separates in to a light sponge and a sauce forms at the bottom. Yum yum yum.