INGREDIENTS
Batter
• 3 eggs
• 1 cup (250 ml) sugar
• ¾ c (187 ml) Clover full-cream milk
• 4 tbsp (60 ml) Clover Mooi River butter
• 1½ cup (375 ml) flour
• 1½ teaspoon (7,5 ml) baking powder
• ½ t salt
Syrup
• 2 cup (500 ml) sugar
• 1 cup (250 ml) water
• 1 cup (250 ml) orange juice
• 2 teaspoons (10 ml) orange zest
Method
Batter
1. Beat eggs well. Add sugar gradually and whisk until creamy. Bring milk to the boil, add and melt butter. Sift flour, baking powder and salt into the egg mixture. Mix well. Add boiling milk and butter and mix well. Bake immediately at 180 °C in a large, greased baking tray or two smaller dishes.
Syrup
1. Cook the sugar and the water together for 5 minutes, allow to cool down slightly and add the orange juice and the orange zest.
2. Remove dish from oven, prick with a fork and pour over syrup immediately.
3. Serve warm as tea or dessert.
