Description
This recipe was written by Orlando Murrin for Freedom Foods.
Ingredients
butter and caster sugar for the dish
250g/9oz firm marmalade
1 tbsp brandy
5 large egg whites
pinch of salt
110g/4oz caster sugar
25g/1oz slivered toasted nuts - almonds are ideal
Custard sauce: (optional)
3 egg yolks
125ml/4fl oz double cream
125ml/4fl oz milk
25g/1oz sugar
pinch cornflour
drop of vanilla extract or brandy
Method
1. Preheat oven to 200C/400F/Gas 6.
2. Butter a 1.7 litre/2¾ pint soufflé dish well and sprinkle all over with sugar.
3. Stir marmalade and brandy together until well mixed.
4. Whisk egg whites for a minute with the salt. When they get stiff, gradually add the sugar and beat until stiff and glossy.
5. Fold into the marmalade mixture and turn into the soufflé dish.
6. Sprinkle with the nuts and bake for 15-17 minutes.
7. Remove from oven and serve preferably at once.
8. To make the custard, whisk all the ingredients together in a pan.
9. Heat over another pan of simmering water till hot and slightly thickened. Taste, add a little more sugar if required, and serve with the soufflé.
