These yummy souffles look extra special as they’re served in scooped-out orange skins. They make a perfect dessert for a dinner party or celebration
- 4 medium oranges
- 150ml (¼ pint) milk
- 2 medium eggs, separated
- 6 level tbsp caster sugar
- 2 level tbsp plain flour
- 2 level tbsp fine-cut marmalade
Set the oven to 180°C/350°F/Gas Mark 4.
Slice the tops off 4 of the oranges and then scoop out all the flesh and juice into a sieve over a bowl. Squeeze out the juice from the pulp and reserve. Place the scooped-out oranges on to a baking tray, cutting a sliver off the bottoms if wobbly.
Measure milk in a measuring jug and make it up to 200ml (7fl oz) with the orange juice.
In a small pan, whisk the egg yolks with 4 tbsp of the sugar until smooth, then whisk in the flour.
Put the pan on a low heat and then gradually add the milk-and-orange mixture, whisking all the time. Heat for 1-2 mins, until the mixture thickens, then leave to cool. Add the marmalade to the custard and whisk again.
Whisk the egg whites in a bowl until they become foamy, then add the 2 remaining tbsp of sugar and whisk again, until it forms stiff peaks. Fold the custard mixture into the egg white, being careful to keep in the incorporated air and taking care not to over-mix.
Divide mixture between the scooped-out oranges. Fill up to top and flatten with a spatula.
Bake in the centre of the oven for about 25 mins. They should be golden on top and just firm to the touch when lightly pressed. Remove from the oven and serve immediately.
Top tip for making Marmalade souffle
Rather than orange shells, you can make these in small ramekin dishes. You can also use a carton of orange juice rather than fresh.