For the biscuit base:

• 4 large ramekins
• 200g chocolate coated digestive biscuits
• 1 tbsp cocoa powder
• 70g butter, melted

For the orange filling:

• 3 large egg yolks
• 2 tsp finely grated orange rind
• ½ cup fresh orange juice
• 1 x 385g tin condensed milk

For the meringue:

• 4 large egg whites
• ¼ tsp cream of tartar
• pinch of fine salt
• 1 cup castor sugar

1.) Preheat your oven to 180ºC. Lightly grease four 300ml ramekins (you could use six slightly smaller ones if you prefer).

2.) Blitz the chocolate digestives in a food processor to make biscuit crumbs. Alternatively, pop the biscuits in a ziplock bag and crush with a rolling pin. Pour the biscuit crumbs into a bowl and stir in the cocoa. Add the melted butter and stir until everything is well combined.

3.) Divide the crumbs between the ramekins. Press lightly into an even layer, then pop the ramekins into the fridge while you make the filling.

4.) For the filling: place the egg yolks, orange rind, orange juice and condensed milk into a bowl. Whisk well until everything is combined.

5.) Divide the orange filling between the four chilled ramekins. Place the ramekins on a tray and bake for 15 -20 minutes (10 – 15 minutes if you are using smaller ramekins). The filling should be just set on top but still wobbly underneath when it comes out of the oven.

6.) While the filling is baking start the meringue. Place the egg whites in a large, clean glass bowl and whisk to soft peak stage. Add the cream of tartar and salt and continue to whisk until stiff peaks form when you lift the beater up.

7.) Gradually add the castor sugar to the egg whites, one to two tablespoons at a time, whisking well between each addition. Continue to whisk until all the sugar has dissolved and you have a thick meringue mixture.

8.) Let the hot orange meringue pots stand for 5 mins, then pipe or spoon the meringue onto the hot orange filling. Put the tray back into the oven and bake for a further 20 minutes. Allow the pies to cool completely before serving.