Hot Marmalade Pudding Soufflé

15 Sep

A lighter version of Skye restaurant The Three Chimneys‘ famous Hot Marmalade Pudding.

3 egg yolks
1 tbsp plain flour
50 g caster sugar
1 cup (250 mL) milk

1/4 marmalade pudding (follow link for recipe)

Combine the egg yolks, flour and caster sugar into a smooth paste.

Warm the milk in a pan and pour over the mix

Return the mix to the pan and cook stirring all the time with a whisk until it boils and thickens.

Remove from the heat straight away and place the mix in a bowl to cool.

Mix in a quarter of a marmalade pudding, broken up to make quite a loose mixture.

For each soufflé take 1 heaped tablespoon of mix and add three large spoons of whipped egg white.

Put in prepared soufflé dishes (buttered and sugared) and bake for 8-10 mins at 210° C  (410° F) in a pre-heated oven.

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