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A Weekday Menu Recipe



Baked Plum Soufflés Recipe Veg HT DP 35mins

Serves 4      Hot Vegetarian  Fruit Dessert Pudding  Gluten Wheat Dairy Free

Butter for greasing

75g/3oz Caster Sugar plus a little extra
350g/+12oz Ripe Plums, stoned and chopped
3 Egg Whites
Icing Sugar to dust


1. Preheat the oven to 180C, 350F, Gas Mark 4. Lightly grease 4 ramekins with the butter then place some caster sugar in each dish and shake so the sugar coats the insides of the ramekins evenly. Shake off any excess sugar.

2. Place the plum flesh and half the caster sugar in a food processor or blender and process to a puree.  Transfer to a large mixing bowl and set aside.

3. In a large mixing bowl, whisk egg whites until stiff, then add the remaining caster sugar and whisk again briefly.

4. Add a little of the egg white to the plum mixture to lighten it then add the plum mixture to the remaining egg whites using a spatula or metal spoon.

5. Fill the prepared ramekins with the soufflé mixture, then place them on a baking tray and bake for 10-12 minutes without opening the oven door. Dust with icing sugar just before serving hot.


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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