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Plum Soufflé  Veg  HT  DP   English   60mins



Serves   6      Hot   Vegetarian   Fruit  Desserts Pudding  England British  Europe




675g/1 ½ lb Ripe Plums, stoned and quartered

100g/4oz Sugar

6 tbsp Water

50g/2oz Butter plus extra for greasing

1 tbsp Dried Breadcrumbs

50g/2oz Plain Flour

300ml/10fl.oz. Warm Milk

3 Large Eggs, separated

The grated rind of 1 Orange




1. Place the fruit in a large saucepan together with the sugar and water. Bring to the boil, then reduce the heat, cover and simmer for 10 minutes.

2. Preheat the oven to 190C, 375F, Gas Mark 5. Lightly grease a 1.7L/3 pint soufflé dish and coat the greased parts evenly with the breadcrumbs.

3. Place 2/3rds of the plum mixture in the bottom of the soufflé dish together with the juices and set aside.

4. Melt the butter in a large saucepan, sprinkle in the flour and cook, stirring for 1 minute.

5. Gradually add the warm milk, and bring to the boil stirring constantly. Continue to cook until thickened then remove from the heat and cool slightly.

6. Beat in the egg yolks and orange rind together with the remaining plum mixture. Mix well.

7. In a large mixing bowl, whisk the egg whites until stiff then stir in 1 tablespoon of the egg whites into the plum mixture to lighten it a little.

8. Fold in the remaining egg whites into the mixture using a metal spoon or palette knife.

9. Pour this mixture into the prepared soufflé dish then stand in a roasting tin containing 2.5cm/1 inch of hot water. Bake for 30-35 minutes until well risen and golden.  Serve immediately.

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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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