HOT ORANGE SOUFFLÉ

Serves 4

 

INGREDIENTS:
  • 3 oranges
  • 1½ oz butter
  • 1½ oz plain flower
  • ½ pint milk
  • 4 eggs, separated
  • 1 oz castor sugar

 

 

 

 

 

 

 METHOD:
  • Lightly oil or butter a 2 pint soufflé dish.
  • Finely grate the rind from the oranges.
  • Melt the butter in the saucepan and stir in the plain flour. Cook, stirring for one minute.
  • Carefully stir in the milk, beating until smooth and thickened.
  • Add the grated orange rind, the egg yolks and sugar.
  • Whisk the egg whites until stiff but not dry.
  • Fold lightly but thoroughly into the orange sauce and pour into the prepared soufflé dish and run a spoon handle around the top edge of the mixture. ( This ensures even rising).
  • Bake at 190C/375F/Gas Mark 5 for 40-45 minutes until well risen and golden.
  • Dust with icing sugar and serve immediately.