Hot sweet soufflé Recipe
- 3 free-range egg whites
- 3 tbsp caster sugar
- 1 tsp cornflour
- 3 free-range egg yolks
- 30g/1oz fudge, crumbled
- 6-8 raspberries, to decorate
- Preheat the oven to 220C/425F/Gas 7.
- Place the egg whites into a clean bowl and whisk, gradually adding the caster sugar and cornflour until the mixture forms stiff, glossy peaks, when the whisk is removed.
- Place the egg yolks into a separate bowl and whisk. Then stir in the fudge and raspberries.
- Gently fold the egg whites into the egg white and fudge mixture and stir to combine.
- Transfer the egg mixture into a flameproof saucepan, and place into the oven to cook for six to eight minutes or until well risen and golden.
- To serve, serve the soufflé in the saucepan and dust with the icing sugar.
