Here are a few of Eileen’s recipes for you to try

Orange Curd Cake.

Here is a fantastic old fashioned pudding which is the easiest thing to make. This is for 4 to 6 portions and is the perfect end to Sunday lunch or a special dinner. It looks superb made in an ovenproof glass bowl.

 

Ingredients:- 250ml freshly squeezed orange juice

grated zest and juice of one lemon

2 to 3 tablespoonfuls orange liqueur

50 gms butter softened and a little for greasing.

100 gms castor sugar

4 eggs separated

50 gms s.r. flour

Large pinch baking powder

140ml milk

In a pan bring orange and lemon juice to the boil and simmer till reduced by half. Cool  and add liqueur to give about 150 ml

Butter glass dish and preheat oven to 180c or gas 4

In another bowl beat the sugar, butter  and lemon zest till light and creamy. Beat in the yolks, then sift in the flour and baking powder.

Add the juice and milk slowly while stirring and don't worry about it looking lumpy at this stage.

Whisk the egg whites till softly stiff, then beat in two thirds, and fold in final third to rest of mixture.

Place the glass dish in a roasting tray. Add mixture to the dish then pour boiling water into the roasting tray. ie a bain marie Bake for 1 to 1.25 hours till golden on top and creamy below.

Take tray from oven and remove dish and allow to stand for 10 to 15 minutes, dust with icing sugar and serve.

This can be turned into a delicious cake by dropping teaspoons of ricotta cheese and candied peel into bottom of dish before adding mixture. When cool it can served cut into slices!