Recipes

Created by Orlando Murrin for Freedom Food, he writes ‘This is simply a brilliant recipe – a marmalade soufflé that needs no messing round with white sauces and egg yolks. Not only is it a doddle to make and taste marvellous, but it doesn’t collapse the way a normal soufflé does and miraculously, it’s low in fat. I have accompanied the soufflé with a quick custard sauce (this isn’t low fat) to use up some of the egg yolks, but this is by no means essential.

If beginners embark on this too, note that the custard must not approach boiling, or it will curdle – but it needs to cook to thicken it; I find this takes from 10-20 minutes according to how quickly it heats.’

Serves 6

    Butter and caster sugar for the dish
    250g firm marmalade
    15ml brandy
    5 large Freedom food egg whites
    Pinch of salt
    100g caster sugar
    25g slivered toasted nuts – almonds are ideal

For the Custard Sauce (optional)

    3 Freedom Food egg yolks
    125ml milk
    25g sugar
    5g cornflour
    Drop of vanilla extract or brandy

Method

Butter a 1.7 litre soufflé dish well and sprinkle all over with sugar. (This is not so much to help it rise – it makes no difference, but to give the crust extra flavour). Preheat oven to 200C/440F/Gas 4 (fan oven 180C).

Stir marmalade and brandy together until well mixed. Whisk egg whites for a minute with the salt. When they get stiff, gradually add the sugar and beat away until stiff and glossy.

Fold the marmalade mixture and turn into the soufflé dish. Sprinkle with nuts and bake for 15-17 minutes. Remove from oven and serve preferably at once; if you need to delay it, turn off the oven, open oven door a crack and leave for 5-10 minutes and it will slightly deflate.

To make the custard, whisk all ingredients together in a pan. Heat over another pan of simmering water till hot and slightly thickened. Taste, add a little more sugar if you like and serve with the soufflé.

Tip - if cooking for a large dinner party, make two soufflés, don’t double and put in dish double the size.