Hot chocolate orange soufflé sponge

In 1969 I worked with Mr Moore who had been the Queen’s chef on the Royal Yacht Britannia when a royal favourite was his version of crème caramel. His secret was that he made the caramel base by simmering golden syrup.

Time has passed, tastes have changed

MAKES 6 INDIVIDUAL RAMEKINS Ingredients

• 115g caster sugar

• 60g butter

• 50g plain flour

• 15g cocoa powder

• 2 eggs separated

• Zest and juice of 1 medium orange z 250ml full cream milk

METHOD

1. Heat the oven to 160C/140 Fan/ 325F/Gas Mark 3. Butter six ramekin dishes. and we have the opportunity to create a special pudding to celebrate the Queen’s platinum anniversary.

I thought the Queen might enjoy something light, so I came up with a sort of hot chocolate orange soufflé sponge. She likes chocolate, I believe.

2. Choose a roasting tin into which the ramekins will fit.

3. Cream the sugar and butter until light, add flour, cocoa powder, egg yolks, orange rind and juice and cream together. Stir in the milk.

4. Whisk the egg whites till they are softly stiff and fold into the mixture.

5. Pour into the prepared ramekins. Lift into the roasting tin and pour in sufficient water to come one third up the sides of the dishes.

6. Bake in the middle of the oven for 28 to 30 minutes till risen and firm.

7. Serve warm with double cream.