This article was written for Annabel & Grace, which is now part of Rest Less.
Individual Marmalade Soufflés from Entertaining LivesCourse: Sweet TreatsDifficulty: Medium
These Marmalade Soufflés are pretty easy to make and make an impressive pudding for a dinner party. I have reviewed the cookbook this recipe comes from HERE.
4 medium oranges
150ml whole milk
2 medium eggs, separated
6 level tbsp caster sugar
2 level tbsp plain flour
2 level tbsp fine-cut marmalade
- Preheat the oven to 180℃/350℉/Gas Mark 4
- Slice the tops off 4 of the oranges and then scoop out all the flesh and juice into a sieve over a bowl. Squeeze out the juice from the pulp and reserve. Place the scooped out oranges onto a baking tray, cutting a sliver off the bottoms if wobbly.
- Measure milk in a measuring jug and make it up to 200ml with the orange juice.
- In a small pan, whisk the egg yolks with 4 tbsp of the sugar until smooth, then whisk in the flour.
- Put the pan on low heat and then gradually add the milk-an-orange mixture, whisking all the time. Heat for 1-2 minutes, until the mixture thickens, then leave to cool. Next, add the marmalade to the custard and whisk again.
- Whisk the egg whites in a bowl until they become foamy, then add the 2 remaining tbsp of sugar and whisk again until it forms stiff peaks. Fold the custard mixture into the egg white, being careful to keep in the incorporated air and taking care not to over-mix.
- Divide the mixture between the scooped-out oranges. Fill up to the top and flatten with a spatula.
- Bake in the centre of the oven for about 25 mins. They should be golden on top and just firm to the touch when lightly pressed. Remove from the oven and serve immediately.
- Watch your timings is my advice as the soufflés need to be eaten immediately after they come out of the oven. I pre-prepared this dish until the middle of no. 5, and then, whilst the main course was being cleared, my husband served cheese and I did the last bit of preparation and popped them in the oven.