A rich dessert, easy to make, using seasonal Seville oranges. Best served in small glasses.
- 1 pint double cream
- 6 oz caster sugar
- 100 ml Seville orange juice
- grated rind of 3 Seville oranges
- Serves 6
- Add all the ingredients to a saucepan.
- Boil for 4–5 minutes.
- Leave to cool then pour into glasses
- Pop into the fridge for 2–2½ hours then serving decorated with strips of candied peel.