I made these late last night for lunch today. They look absolutely devine, and although not mentioned in the original recipe below I added some lime and lemon zest to the mix. If you chose to make this recipe you may do so or not. I liked the idea, and it makes for a much more attractive pudding.
Ingredients ::
3½ oz unrefined caster sugar
9 fl oz freshly squeezed orange juice
1 fl oz freshly squeezed Lime Juice
3 large eggs, beaten
Method::
Preheat the oven to 180 degrees Celsius
Put half the sugar in a small saucepan with 4 fluid ounces of water and cook over a low heat – stirring occasionally – until the sugar dissolves
When the sugar has completely dissolved, increase the heat and bring to the boil, cook until the mixture starts to caramelise
Pour the caramel into four ramekins – swirl around the sides then put the dishes into a roasting tin
Whisk the orange juice, eggs and remaining sugar together then carefully pour into the ramekins
Pour an inch of boiling water into the roasting tin and bake for 20 minutes or until just set
Leave to cool
Cover and chill overnight