2 eggs
4 oz. butter
2 oranges
4 oz. sugar
4 tablespoons flour
1 teaspoon baking powder
A little milk

Beat butter and sugar to a cream, add eggs well beaten, grated orange rind, then flour and milk to make a spongy mixture.  Pour into a buttered basin and steam 2 hours covered with grease-proof paper.

For the orange sauce, squeeze the juice of 2 oranges into a saucepan, pour a cup of boiling water over the pulp and strain into the juice.  Add 2 tablespoons of sugar and bring to a boil.  Mix a teaspoonful of custard powder into a little water and add this sauce which has the consistency of fresh cream.