Directions

1. Preheat the oven to 200°C (400°F/Gas 6). Put a baking tray in the oven. Brush the ramekins with melted butter, then dust their insides with sugar, making sure there are no gaps. Add the flour to the remaining melted butter and cook over a low heat for 1 minute. Remove from the heat and gradually add the milk. Return to the heat and bring slowly to the boil, stirring all the time. Simmer for 1-2 minutes, then remove from the heat again and add the orange zest and juice, and all but 1 tsp of the sugar. Add the egg yolks to the sauce, beating in well. Whisk the whites to medium peaks and beat in the remaining 1 tsp of sugar. Mix 1 tbsp of egg whites into the egg yolk mixture to loosen it, then fold in the rest of the egg whites. Pour the mixture into the ramekins, scraping it away from the top of each dish with a small knife. Place on the hot baking tray and bake for 12-15 minutes, or until the puddings are golden and risen, but still a little runny in the centre.