Ingredients
5 free-range eggs, separated
1 tbsp self-raising flour
1 tbsp caster sugar
½ tsp vanilla essence
1 orange, zested
3 tbsp caster sugar
For the coulis
100g/3½oz raspberries
1 tbsp icing sugar
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Beat together the five egg yolks with the flour, caster sugar, vanilla essence and orange zest.
3. Whisk the egg whites in a large bowl until stiff.
4. Whisk in the caster sugar with the egg whites until peaks are formed by the whisk.
5. Fold together the white and the yolks and pour into a pudding dish.
6. Place into the oven for 12-15 minutes, until risen and golden.
7. Meanwhile, for the coulis, whiz together the raspberries with the icing sugar.
8. When ready remove the soufflé, place on a plate and drizzle with the raspberry coulis.
