Recipe Method

1. Pre-heat oven to 180 º C. Lightly coat a 22cm diameter tart plate with non-stick baking spray.
2. Cut the peeled oranges in half and then into large chunks.
3. Heat the sugar and butter in a frying pan and stir until dissolved. Add the whisky and simmer the orange chunks gently in this mixture while you prepare the tart base mixture.
4. In a 1.5 litre ceramic mixing bowl, beat the eggs and sugar together until fluffy and blend in the remaining ingredients to a smooth batter.
5. Pour this mixture into the prepared tart plate and using a slotted spoon, top evenly with the cooked oranges (keep as much of the sauce behind in the pan as you can)
6. Bake for 30 minutes until well risen and pour over as much of the leftover sauce as it will accept.