400ml double cream

200ml juice of fresh oranges

125g sugar

10 yolks

2 whole eggs

For the biscuits

125g butter

50g sugar

100g flour

30g cornflour

50g polenta

zest 1 orange

7ml orange blossom water


1. Heat the cream and sugar for 3 mins until sugar has dissolved. Cool slightly.

2. Mix the yolks and eggs, then gradually add the cream. Stir in the orange juice.

3. Spoon into 8 x ramekins.

4. Bake at 150°c in a bain marie for approximately 30 minutes until just set.

5. To make the biscuits, cream together the butter, sugar, zest and water.

6. Add dry ingredients and mix gently.

7. Roll into a sausage about 40-50mm diameter, then chill for 1 hour.

8. Cut into rounds, dip in sugar – bake 12 mins (makes about 15 biccies)

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