1. Finely grate the zest from 1 orange and reserve. Squeeze the juice of all the oranges and pour into a measuring jug. Add the orange zest and lemon juice and make up to 600ml /20fl.oz. with water. Pour into a small saucepan and bring it to the boil.

2. Blend the cornflour with 2 tbsp water and add to the sauce. Simmer stirring, for 2-3 minutes until it is thick and translucent.

3. Remove from the heat, add the sugar and butter and stir until the sugar is dissolved. Then pour in a thin stream on to the egg yolk beating constantly. Return the mixture to a clean pan and stir over very low heat for 1-2 minutes until the sauce has thickened slightly. Do not boil. Strain into a sauce-boat. Cool slightly then stir in the rum. Serve hot.

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