Orange cream cups


  • 225g/8oz caster sugar
  • 115g/4oz butter, melted
  • 250ml/9fl oz orange juice
  • 5 eggs, beaten
  • orange zest
  • segments of one orange
  • 8 tbsp apricot sauce
  • 4 bought brandy snap baskets or tuiles
  • 4 sprigs mint

Preparation method

  1. Melt the butter and sugar gently in a pan (without boiling). Add the orange juice and the beaten eggs.

  2. Whisk vigorously over a high heat until starting to thicken (again do not boil). Quickly remove from the heat and pass through a sieve.

  3. Stir in the orange zest and place in the fridge to cool and set.

James Martin recipes from Housecall

Less than 30 mins preparation time

Less than 10 mins cooking time

Serves 4