Instructions: Preheat the oven to 160 degrees C/325F/gas 3.

Mix the sugar or honey with 150ml water in a pan and boil gently for 45 minutes.

Add the orange juice and simmer for about 2 minutes until slightly thickened.

Let it cool for 10 minutes.

In the meantime beat the eggs in a large bowl until pale and creamy and slowly add the hot orange mixture beating continuously until smooth.

Add the ground almonds and blend them well in.

Finally stir in the rose water and pour the mixture into a small souffle dish or 6 individual ramekin dishes.

Bake in a bain marie placing the dish(es) in a larger dish with hot water which comes about halfway up the smaller dish(es) for about 30-40 minutes until set.

Serve warm or lightly chilled.

Sprinkle the custard with the pistachio nuts immediately before serving.

Oranges are the quintessential Mediterranean fruit. Equally this Spanish dessert instantly evokes the Mediterranean in all its glory. Soft and delectable it literally melts in the mouth.

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