• Butter
• 1½ oz. plain flour
• ⅜ pt. milk
• 5 egg yolks
• finely-grated rind of 1½ oranges
• juice of ½ orange
• 1½ oz. castor sugar
• 6 egg whites

Butter and prepare a soufflé tin. Melt 1½ oz. butter, stir in the flour and cook for a few minutes. Add the milk gradually, beating well. Continue cooking until the mixture thickens. Leave it to cool, then beat in the yolks one at a time. Stir in the orange rind, juice and sugar. Stiffly whisk the egg whites and fold these into the mixture. Pour the mixture into the mould; cover with a buttered paper. Steam for 50–60 min. until firm on top.

Serve immediately.