Orange Marmalade Soufflé
Ingredients
4 tbsp caster sugar
Zest of one orange
250 ml full fat milk
1 vanilla pod split
25g plain McDougalls flour
4 large free range eggs separated
4 tbsp Robertson's Golden Shred marmalade
Butter for ramekins
Icing sugar for dustingInstructions
Pre-heat oven to 200 C
Butter 6 ramekins
Pour the milk in a pan and add the vanilla pod, orange zest and 1 tbsp caster sugar. Heat through gently.
Place the McDougalls flour and the rest of the caster sugar in a bowl.
Add a dash of the infused milk to the flour and sugar and mix well until no lumps are left.
Add the flour mixture to the infused milk and bring to a boil. Simmer for 30 seconds, stirring constantly until the mixture is smooth and thick.
Cool down completely and remove the vanilla pod. Add the egg yolks one at a time, whisking after every addition.
Add the Robertson's Golden Shred marmalade and mix well.
Whisk the egg whites until soft peaks are formed.
Fold the egg whites into the flour mixture
Pour into ramekins up to ¾ way up
Place the ramekins in the oven and bake for 15 minutes. Don't open the oven door during cooking as the souffle will deflate easily.
Remove, dust with icing sugar and serve hot.
