Finely grate the zest of the oranges and lemons and squeeze the juice into a bowl (put to one side).
Cream the margarine and sugar together. Beat the eggs together into a separate bowl. Add gradually to the creamed mixture with the flour alternately.
Add the zest of the oranges, lemons and juice. Add sufficient milk to give a soft dropping consistency. Put into greased tins and either steam or bake in a moderate oven until spring to the touch, about 30-35 minutes.