These rich orange pots are are a perfect way to finish off a meal. You can make them in advance and warm them up for a few minutes before serving them with butter biscuits.
2 seville oranges
2 large eggs
50g butter
140g castor sugar
Preheat the oven to 180oc.
Place the butter, sugar, orange rind and sieved eggs in a bain- marie (bowl over simmering water)and gently heat until the butter has melted. Add the orange juice, and pour into four shallow ramekin dishes.Place the dishes in a shallow roasting pan half filled with warm water in the middle of the oven and cook at 180c for 10-15 minutes until the custard is just set. Remove from the oven allow to cool slightly before serving with shortbread biscuits.
