Ingredients
For the sauce
6 oranges, peeled well to remove all
pith
60 ml white sugar
60 ml butter
50 ml whisky
For the pudding
3 large eggs
250 ml white sugar
315 ml cake flour (150g)
10 ml baking powder
2 ml salt
2 ml vanilla essence
15 ml canola or sunflower oil
125 ml milk
75 g pecan nuts, chopped finely
Method
Pre-heat oven to 180 ยบ C. Lightly coat a 22cm diameter tart plate with non-stick baking spray.
Cut the peeled oranges in half and then into large chunks.
Heat the sugar and butter in a frying pan and stir until dissolved. Add the whisky and simmer the orange chunks
gently in this mixture while you prepare the tart base mixture.
In a 1.5 litre ceramic mixing bowl, beat the eggs and sugar together until fluffy and blend in the remaining ingredients to a smooth batter.
Pour this mixture into the prepared tart plate and using a slotted spoon, top evenly with the cooked oranges
(keep as much of the sauce behind in the pan as you can)
Bake for 30 minutes until well risen and pour over as much of the leftover sauce as it will accept.
This is best served warm.
When oranges are no longer plentiful, substitute with 4 unpeeled and sliced apples, cooked in the same way as
the oranges.