Didn't think you could manage a souffle? Try this simple step by step recipe and conquer a classic
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Line dish with butter and caster sugar, then make the soufflé as above, adding the seeds from 1 vanilla pod and 100g caster sugar and omitting the cheese and mustard.
Soufflé hasn’t risen?
Why? The egg whites may have been overwhisked (see below) or folded in too vigorously, causing the air to be knocked out of them. And if the oven door is opened before the 25 minutes is up, this would also cause the soufflé to collapse.
Make individual soufflés
Fill six small ramekins up to three-quarters full, top-hat and then bake as before for 10-15 mins.
Molten chocolate soufflé
Line dish with ground almonds. Replace 2 tbsp of the flour with cocoa powder; omit mustard and cheese. Bake. Meanwhile, make a sauce by heating 142ml carton cream, pouring over 100g chopped dark chocolate and stirring until smooth. Drizzle onto the soufflé to serve.
Soufflé is runny inside
There should be a little runny mixture in the very centre of the soufflé, but if it is completely runny inside it will need to cook for longer.