If you’re like me, you might have consumed a tad more sugar over lockdown.

If you’re going to do it, do it well I say! This is possibly the most delicious morsel I have ever had in my mouth.

The simmering takes a while (but you’re home all day ATM anyway), so if you feel to indulge the recipe is here:

Makes 16


  • 2 Oranges
  • 660gm (3 cups) white sugar
  • 6 cardamom pods, bruised
  • 1 tbsp orange flower water
  • 350gm dark chocolate, coarsely chopped


  1. Place oranges in a saucepan and cover with cold water. Bring to the boil over high heat, then drain. Repeat process twice more.
  2. Cut each orange into 8 wedges. Combine sugar and 3 cups of water in a large saucepan and simmer, stirring occasionally, over medium heat until dissolved. Add oranges and cardamom and simmer for 3 1/2 hours or until syrup has thickened and oranges are translucent. Add orange flower water, then cool and refrigerate until required. Oranges will keep in an airtight container, refrigerated, for up to one month.
  3. Remove oranges from syrup and place on a baking paper-lined oven tray to drain.
  4. Melt chocolate in a bowl placed over a saucepan of simmering water. Dip half of each orange wedge into chocolate and place on a baking paper-lined plate. Refrigerate until ready to serve.