6 oz (180 g) Luxury margarine
6 oz (180 g) Castor sugar
3 fresh eggs
6 oz (180 g) self-raising flour (or 4 oz (125 g) flour plus 1 teasp. baking powder)
2 tablespoons of cold milk
Finely grated rind of 2 oranges
Orange syrup - juice of 2 oranges
8 oz (250 g) chocolate for topping
Grease a 2 lb loaf tin and line with greaseproof paper. Cream margarine and sugar until soft. Fold in flour slowly, gradually add cold milk and orange rind. Put mixture into prepared tin and bake in moderate oven, gas mark 4, for one hour, or until golden brown. Turn onto wire rack to cool. Drizzle the orange juice after making splits on top. Melt chocolate and spread on top, let it set.
