Hot apricot souffles

Date: November 2018

Hot apricot souffles

A lot of cooks don’t try souffles because they think they are too complicated.  They are in fact very easy and often I will turn out a cold sunken souffle, turn it upside down and bake it again!  Plus, they can also be frozen. This recipe uses ready available dried apricots which are a good source of potassium and fibre. Great if you want to impress friends. Enjoy!


125g/5oz dried apricots, chopped

100ml/31/2 floz orange juice

2tbsp single cream

2 large eggs, separated plus 1 extra egg white

40g/11/2 oz caster sugar plus extra for coating

Knob of butter, melted

Icing sugar, to dust

You will also need 4 straight sided souffle dishes or ramekins (150ml).  Brush them with the melted butter and coat the base and sides with a little extra caster sugar, shaking out the excess.

Put the apricots, orange juice and 50ml/2 floz of boiling water into a saucepan, bring to the boil then reduce the heat, put a lid on and leave to simmer on a very low heat for 30 minutes. The apricots should be soft and the liquid absorbed.  Blitz with a hand held blender to a thick puree.  Cool then stir in the cream.

Heat the oven to 200c/fan 180/gas 6.

Fold the egg yolks into the apricot cream.  In a large clean bowl whisk the 3 egg whites with a pinch of salt until soft peaks form.  Add the sugar gradually until you have a firm glossy meringue.  Carefully fold the whites into the apricot mixture using a large metal spoon, a third at a time, until evenly mixed.

Divide between your souffle dishes filling them to the top.  Run your thumb around the edge to create a little ridge.

Put the souffles on a metal baking tray and cook for 12-15 mins until golden and puffed.  Dust with icing sugar and serve immediately.

Serves 4

by Judy Barden

Next month:
Garlic infused slow-roast pork shoulder with roasted apples

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