SERVES 6

METHOD

1. Slice the tops and bottoms off the oranges, peel them removing all the pith, and segment them over a bowl that holds the juice and oranges once segmented. Squeeze out the remaining pith to get all the juice out. Discard the skeletons.

2. Drain the oranges and place the juice in a measuring cup. Place the juice once measured in a pot on the stove and measure out double the amount of castor sugar and allow to boil ,then simmer for quite a while until you have a thick syrupy jam in the pot. Be patient it does take a while. Once it is done, then add this orange confit to your segmented oranges and put aside in the fridge

3. Preheat the oven to 180c place a sheet of phyllo on your work surface and brush with melted butter concentrating on the edges that get dry. Sprinkle with a bit of castor sugar. Repeat until you have three sheets, all buttered and sugared. With a sharp knife cut the rectangle length ways into 4 and width ways into three smaller rectangles, so that you have 12 pieces. Place on baking sheet and cook for about 10 – 15 mins until gold and crisp. Put aside to cool.

4. To make the cream filling, beat up 500 ml fresh cream with some castor sugar to taste and vanilla essence. You will have made the custard from nestle custard powder the night before and refrigerated it, so that it is thick. ( make the think consistency as per the instructions on the bottle )

5. Add the custard to the cream you have whipped and fold in. Taste for sweetness and add if necessary.

6. To assemble, place the 6 rectangles on a platter, top with the cream mixture and a spoonfool of the orange confit. Then place another piece of phyllo on top, drizzle with honey and shake icing sugar over for decoration. Serve within an hour or it will lose its crispness.