WHITE CHOCOLATE SOUFFLES WITH RASBERRY SAUCE (Serves 4)

Ingredients:

50g caster sugar; 30g plain flour; 1tsp cornflour;100g white chocolate, grated or chopped; 175ml whole milk;

3 pieces of pared orange zest (optional); a few drops of vanilla extract; 4 eggs, separated; ½ tsp cream of tartar (optional). To coat the ramekins: 15g butter, melted; 2tsp caster sugar. For the sauce: 250g raspberries (frozen are fine); 25g caster sugar; squeeze of lemon juice; ½ tsp cornflour (optional); 1tbsp framboise (optional). To serve: A few more berries (preferably fresh); 200ml double cream (optional); vanilla ice cream (optional)

Method:

1. First make the sauce. Put the raspberries, sugar and lemon juice in a saucepan with 50ml of water. Heat slowly, stirring until the sugar has dissolved. Cook until the raspberries break down.

2. If using the cornflour to thicken, mix it with a splash of water. Stir into the berries and keep stirring until the sauce starts to thicken. Push through a sieve into a clean saucepan and add the framboise, if using.

3. You need four 150ml ramekins. To prepare them, brush melted butter around the insides. Dust the insides with caster sugar. Put the ramekins in the fridge to chill.

4. Mix the sugar, flour, cornflour and white chocolate together in a medium bowl.

5. Heat the milk with the pared orange zest, if using, and the vanilla extract. When the milk is close to boiling point, pour it from a height over the flour mixture, whisking as you do so. Keep whisking until the chocolate has melted and you have a lump-free liquid.

6. Tip the mixture back into the saucepan and heat, bringing it back up to boiling point. Stir constantly. When it starts thickening, whisk hard to prevent lumps forming.

7. Remove the pan from the heat and transfer the custard to a bowl. Leave to cool, then leave in the fridge to chill for at least half an hour.

8. Preheat the oven to 200°C/180°C fan/gas 6. Remove the custard from the fridge and beat in the egg yolks.

9. Whisk the egg whites with the cream of tartar, if using, to stiff peaks stage. Fold into the custard mixture, a third at a time.

10. Ladle the mixture into the prepared ramekins right to the top. Put the dishes in a roasting tin and carefully pour just-boiled water around them. Bake in the oven for 12-15 minutes, until well risen and lightly browned on top. Do not open the oven door to check during this time, as it will cause the souffles to collapse!

11. Transfer the ramekins to four plates or shallow bowls. Pass the raspberry sauce and berries round – it is traditional to break into the top of the souffle and pour in the sauce and/or cream or ice cream.