Ingredients

6 large thick skinned oranges

3 eggs, separated

100g/4 oz/½ cup castor sugar

2 tbs cornflour or 3 tbs cornstarch

2-3 tbs Grand Marnier or other Orange Liquer

 

 
AND THIS IS WHAT YOU DO.....

1.   Preheat the oven to 220˚C, 425˚F, Gas Mark 7

2.   With a sharp knife, cut the top from each orange.  Also cut a thin round from the base so that the oranges stand upright.

3.   Using a grapefruit knife, gentle removed the flesh from the oranges without damaging the skins

4.   Squeeze the flesh to obtain the juice and strain into a clean bowl and set aside.

5.   Beat together the egg yolks, sugar and cornflour.  Dilute with the orange juice and place over a low heaat stirring continuously.  Remove from the heat when the mixture begins to boil and the mixture has thickened.

6.   Add the orange liqueur and the mixture can now be left to stand for some time, but cover with a lid.

7.   About 30 mins before serving the souffles, whisk the egg whites until stiff and slowly fold into the orange cream with a metal spoon.   Now fill the orange cavities with the mixture.
 
8.   Place the oranges into an ovenproof dish or roasting tin and bake in a hot over for 10 - 20 mins.

Serve immediately.