2 soupspoons butter 8 oz (250g) sugar 6 eggs Juice and rind of 2 oranges 1 glass port
In a basin, cream butter and sugar together with a wooden spoon. Beat in eggs, one by one, until all are incorporated. Blend in orange juice and rind, and the port.
Butter a baking-tin about 10″ x 8″ (25 cm x 20 cm), and line with buttered baking parchment, bringing the paper up the sides and 1” (2.5 cm) above. Pour in orange mixture and bake in the oven at 350°F (180°C, gas mark 4) for about 20 minutes, until solid.
Lay a clean tea-towel on the table and sprinkle with sugar. Invert cooked orange custard onto towel, and remove paper. Use towel to fold over one-third of slat lengthwise over to centre, and then the other side, so you have 3 thicknesses which form a roll. Place on a serving plate and slice to serve when cold.
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