White-chocolate soufflé

Serves 4

Wonderfully light and not too sweet, this has plenty of wow factor served onits own but you can add a scoop of fruit ice-cream if you really want to.

20g/¾oz unsalted butter, melted, plus extra for greasing
Granulated sugar, for dusting
25g/1oz plain flour
1 tsp cornflour
70g/3oz good-quality white chocolate, grated
150ml/¼ pint milk
3 large eggs, separated

To serve

Icing sugar

Preheat the oven to 200C/400F/Gas6. Brush the insides of four 200ml/7fl oz ramekins with melted butter (ensure the brushstrokes are vertical to help the k soufflé rise easily). Dust the inside with a little sugar, gently tapping out any excess. Chill the ramekins.

Mix the flour, cornflour and chocolate together, add the melted butter and gently mix. Pour the milk into a saucepan and bring to the boil. Add the flour mixture, whisking all the time, to remove any lumps. Gently cook over a medium heat, whisking until the mixture thickens – this happens quickly. Remove from heat and leave to cool. Fold in the egg yolks.

In a clean bowl, whisk the egg whites until they form a stiff peak. Using a metal spoon, carefully fold the egg whites into the chocolate mixture, taking care not to knock the air out of the mixture.

Fill the chilled ramekins with the mixture and place on a baking sheet and bake for 12-15 minutes or until risen and golden. Dust with icing sugar and serve immediately.