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A Weekday Menu Recipe

Fig Soufflé     Veg   HT  DP 35mins plus cooling

Serves 4-6     Hot  Vegetarian  Fruit   Alcohol  Dessert   Gluten Wheat free

675g/1 ½ lb Figs, peeled and quartered
175g/6oz Sugar (Approx)
3 tbsp Cointreau
Butter for greasing
Caster Sugar for dusting
4 Egg Whites
2 tbsp Icing Sugar
Cream to serve


1. Place the figs and the sugar inn a food processor and process to a pulp.

2. Transfer the fig puree to a heavy saucepan and heat very gently over a low heat, stirring constantly, until the sugar has completely melted.

3. Remove from the heat, stir in the Cointreau, transfer to a large mixing bowl and allow to cool.

4. Preheat the oven to 200C, 400F, Gas Mark 6 and lightly butter a soufflé dish. Sprinkle castor sugar into the base of the buttered dish and shake well so the bottom and sides of the inside of the dish are coated with sugar. Set aside.

5. Place the egg whites in a large mixing bowl and whisk to stiff peaks.

6. Pour in the mixture into the sugared dish and bake for 20-25 minutes until well risen and golden brown. Try not to open the oven door during cooking.

7. Sprinkle the top with icing sugar and serve immediately (before if sinks).

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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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