1lb self-raising flour
4oz cocoa powder
12oz caster sugar
8 beaten eggs
¾pt milk (approx)
Grated zest of 1 orange and segments
3fl oz water
¾pt double cream
1oz each of toasted pine nuts pistachios walnuts and flaked almonds
Sieve the cocoa powder and flour together. Add the orange zest.
Cream the butter and sugar together. Gradually beat in the eggs. Fold in the flour and slowly add the milk until it reaches dropping consistency.
Fill dariole moulds to three-quarters full cover with foil and steam for about 45 minutes to 1 hour.
Boil sugar and water together until caramel. Add cream and butter - stand back because it spits. Stir in butter and cream mixture with caramel. Strain.
Add toasted nuts to sauce. Turn out sponges into the middle of a bowl or plate. Pour sauce over the sponges and garnish with orange segments zest and mint.